KCB 11.6: Mexican Avocado Dip (Guacamole)
Mexican Avocado Dip (Guacamole)
Here's my version of Guacamole, the famous dip or spread of Mexican origin that now enjoys great popularity around the world. In Guacamole the creaminess of the avocado combines wonderfully with the lemon and chili flavours. It is great served with Nachos, Tacos, or as a dip for corn chips. I have found that the variety of avocado with the purple crinkly skin (known as the Haas variety in Australia) lends itself best to this dish.
• PREPARATION TIME: 10 minutes
• YIELD: Enough for 4 or 6 persons
• YIELD: Enough for 4 or 6 persons
• 2 ripe medium avocados, peeled and stoned
• 3 or 4 inner leaves fresh crisp lettuce shredded very finely into long thin strips (chiffonade)
• 1 medium firm tomato, finely chopped
• 2 small green chilies, seeded and finely chopped
• 2 teaspoons (10 ml) fresh lemon or lime juice
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 3 or 4 inner leaves fresh crisp lettuce shredded very finely into long thin strips (chiffonade)
• 1 medium firm tomato, finely chopped
• 2 small green chilies, seeded and finely chopped
• 2 teaspoons (10 ml) fresh lemon or lime juice
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) yellow asafoetida powder
1. Cut the avocado flesh into chunks and mash coarsely in a bowl.
2. Combine the avocado, lettuce, tomato, chilies, lemon or lime juice, pepper, salt, and asafoetida and transfer to a serving dish.
Note: If you would like to prepare Guacamole a few hours in advance, leave the avocado stone in the mixture. This will prevent browning. Remove the stone before serving.
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