04.05.2008 -Dips - avocado - sauce
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Hola amigos… today we are inviting Mexico, or rather one of its most distinguished representatives, to join us for an aperitif. I am talking about the king of dips
– the “salsa” world champion – guacamole. Must be enjoyed with a good Margarita!” »
- 2 ripe avocados
- 2 sprigs fresh cilantro
- Juice of 1 lime
- 2 pinches cayenne pepper
- Fleur de Sel (French sea salt), pepper
- Remove the stalk from the cilantro and chop finely
- Cut the avocados in half and remove the stone
- Scoop all of the flesh out of the avocados
- Put the avocado flesh in a bowl
- Add the lime juice, cilantro and cayenne pepper
- Stir and crush the avocado with a fork. You should aim for an even consistency that still contains some small chunks of avocado. You can maybe reserve some of the avocado flesh and add it to the bowl once you having finished stirring
- Add salt and pepper to taste
- Serve in a bowl on a bed of romaine or iceberg lettuce.
I like to serve guacamole on a bed of iceberg lettuce because once you have finished the dish, you can enjoy the crunchy lettuce coated in dip. For an original twist you can also serve it on a bed of endives.
You can also add half a diced tomato and a little garlic purée to the mix. You can use this recipe as a base for many different variations. I am even wondering if the peas from the ‘blog appétit’ might be able to form an original partnership with the guacamole?
Guacamole is eaten with nachos or Mexican corn chips that you dip generously into this green sauce. I am sure that you will find other tasty treats to dip in it.
All I have left to do is recommend that you drink a good Margarita, shaken well, with salt around the rim of the glass. And I invite you to join the “no guacamole without margarita” club!