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I still remember the day when I first had Guacamole. I was hesitant as I dipped my chip into the green mushy dip but I was hooked after the first dip. And this wasn’t a childhood thing. I think it was during my first trip to US, 8 years ago.
Avocados were not so common in India back then. It was a treat to find them in specialty grocery stores but now it’s much more easier and in this trip when I made it for my dad, his reaction was almost same as me 8 years back.
For the best guacamole, you need to use ripe avocados. To test, just press them slightly from outside, if they feel soft they are good to use. They should just push in completely and not be very hard either
Guacamole dip
Preparation Time: 10 mins | Serves 2-3
Ingredients
2 ripe avocados
1 medium size tomato, finely chopped
1 medium size onion, finely chopped
1 green chilli, finely chopped
juice of 1 lemon
salt to taste
black pepper to taste
1 tsp cumin powder
2 tbsp fresh coriander leaves, finely chopped
Method
* To open the avocado, cut into half and pull the two halves apart. Remove the big stone (I planted it in a pot this time!) and scoop out the avocado in a mixing bowl.
* Lightly mash the avocado using a fork. Don’t need to make it very mushy, it’s good to have a few chunks in there
* Add the rest of the ingredients, mix well.
* Serve immediately with chips or use as a filling for sandwich. If not using immediately, cover with a cling film and chill in the refrigerator.
