Loretta Sebastiani

By: Loretta Sebastiani
   

Mexican recipe ( Guacamole sauce )

autore

difficulty:

time:

calories: (kCal)

Ingredients / Serves 4

  • 2 ripe little avocados
  • 1 small green serrano chili pepper, finely sliced
  • 1/2 small green bell pepper, finely sliced
  • 2 ripe tomatoes
  • 1/2 lemon juice
  • 1/2 onion, finely chopped
  • 1 tablespoon chopped coriander
  • 1 garlic clove, if desidered, finely chopped
  • Salt
Difficulty:
easy recipe
Time:
preparation: 30 minutes
cooking: no cooking
total time: 30 minutes
How many calories in a serving?
Calories: XX (kcal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Download free PDF version ( download).

Nutrition facts

It’a very common sauce in Mexico but there are a lot of recipe. We present you the traditional recipe with the original colours. You can use it to serve roasted meat or as appetizers with tortillas chips.
Peel the avocados, remove their stone and mash their pulp with a fork.
Wash the tomatoes, pat dry with absorbent kitchen paper and dice.
Mix the avocado pulp, peppers, tomatoes, onion and garlic, if desidered,in a bowl, dress with the lemon juice and coriander.
Stir with delicacy and chill until serving.

Season to taste with salt only before serving to prevent the avocado pulp  can tarnish.

Note

  • - You can substitute the coriander with parsley.
  • - You can add 2 tablespoons of a good olive oil to make this sauce softer.
  • - Be careful not to blend all the ingredients: the original recipe provides for coarsely-chopped ingredients as you can see in the photo.