GUACAMOLE

“In Mexico we have a word for sushi: Bait.” - José Simons

Avocadoes are in season here at the moment and they are a very versatile fruit/vegetable, which as well being healthy and nutritious, taste delicious. There are numerous ways one may eat avocadoes, raw or cooked, but one can’t go past the classic way that they often served in Latin America, in guacamole. Guacamole is a word derived from Latin American Spanish, from Nahuatl ahuacamolli, from ahuacatl “avocado” + molli “sauce”. There are many different ways to make guacamole, but mashed avocado mixed with chopped onion, tomatoes, chili peppers, and seasonings are the base ingredients. Here is a recipe for guacamole the way we make it at home. Feel free to vary it and experiment with it, until you arrive at your own definitive version.

Guacamole
Ingredients
2 Avocadoes
1 Onion, finely minced
2 Limes juiced
3 Tablespoons olive oil
Salt to taste (about 1 tsp. to 1 tbsp.)

Method
Cut open the avocadoes, remove the seed, scoop out the flesh and crush them in a bowl in which you have squeezed the lime juice, mixing well all the while. Add the minced onion and the salt. Blend in the olive oil, a little at a time. Add more lime juice if you want to.
Serve with tortilla chips, salsa and bean dip (see below).

Salsa
Ingredients
1 Onion, diced
2 Tablespoons lime juice
3 Medium tomatoes, diced in small pieces
A bunch coriander leaves, chopped
Jalapeno peppers
Serano peppers
Salt to taste

Method
Chop and mix all ingredients. The chunkiness of the salsa depends on how big you chop the ingredients, so it is up to you to give it your individual preference. Jalapeno peppers are very hot and have irritant compounds in them (do not touch your eyes when you are chopping them up and wash your hands thoroughly afterwards!). Obviously the hotness/spiciness of the salsa will depend on the quantity of jalapenos used. Season to taste and let the salsa sit for 1 –2 hours before serving.

Bean Dip Ingredients
1 Small can of white beans
2 Heaped tablespoons sour cream
1 Tablespoon of powdered onion soup
Salt to taste
Olive oil

Method
Drain the beans well. Heat the oil in a pan and quickly fry the beans until they are well heated through. Add the onion soup powder and stir well, cooking until the beans are just beginning to turn golden brown. Remove from heat and add the sour cream, stirring well (you may add more cream depending on how creamy you want the dip). Season and let the dip to cool.

Bon Appétit!