Good morning! Today I want to try to make the guacamole? Is’ an easy and very versatile sauce, of Mexican origin, perfect to accompany grilled or steamed fish, meat or fish or vegetarian meatballs, both for garnish yummy bruschetta. I prepare often, and you've already seen on the blog, in my own personal version and simplified, but today I want to leave the original recipe for guacamole. Is, If you are interested in a kitchen a little’ different from the usual, try to peek all my RECIPES FROM THE WORLD, sweet and savory.
Any idea in the kitchen
I leave also some practical idea to use this sauce in the kitchen: the EGGS AND BRUSCHETTE with guacamole, the TARTAR SALMON AND FRESH guacamole and the GRILLED SALMON WITH GARLIC FRIED, RED RICE and guacamole.
The differences? Especially the presence of tomato (We usually don't put), coriander (lying with difficulty and I replaced it with a bit of fresh mint) and cumin. This recipe is ready in an instant, the only thing you have to watch is instantly use the files once peeled avocado, otherwise the result oxidizes and loses that beautiful green color before becoming brown and then blackish.
Pay attention to the right choice avocado, because they find it mature to perfection is not easy. Pressed avocado with a finger. If it is as hard as marble obviously leave him. The avocado should be slightly pliable but not too much, otherwise inside it will be too mature. Also avoid avocados with blackish spots on the surface, it means that they took the blows that have affected the pulp. Have a good day!