Guacamole means nothing more than avocado sauce or dip and is consumed in Mexico to tortilla chips and taquitos as naturally as to meat or other dishes. The avocado is one of the healthiest sources of fat, because it contains a large number of monounsaturated fatty acids that u. a. contribute to the regulation of cholesterol levels.
For the guacamole
- 2 fully ripe avocados
- 1 small onion - very finely chopped
- 2 garlic cloves - very finely chopped
- 1 small green chili pepper - halved, gutted and cut into fine strips
Liquid ingredients and spices
- Juice of 1/2 lemon
- crystal salt
- black pepper from the mill
- 1/2 bunch of parsley - finely chopped
Halve the avocados, core them and remove the pulp with a tablespoon. Set the core aside.
Put the pulp in a tall container together with the lemon juice and the garlic and puree with the hand blender.
Then stir in the onions, chilli strips, crystal salt and pepper, season to taste and fold in the parsley.
Tip: When the core is placed back in the middle of the finished guacamole, the cream should not discolor when stored.
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