Tangy and Spicy Guacamole

You can always find avocados in our house, whenever they are available in the market.

This amazing fruit provides 20 essential nutrients and it has more potassium than a banana. It is loaded with heart healthy monounsaturated fatty acids, fiber, antioxidants etc. So more reason to include this in your diet.

 When I first came across this wonderful fruit which has its origin from South Central Mexico, guacamole and eating the pulp with sugar were the only ways we used to consume them.

Now, we hear about avocado mousse, avocado cakes, dips, juice, substituting butter with avocado in cakes and icings, desserts, salads etc.

But my favorite still is guacamole. It is a dip made by mashing avocados, chillies, garlic, onions, lemon or lime juice and salt and served normally with tortilla chips.

Tangy and Spicy Guacamole (serves 4)

Prep time: 10 minutes

Avocados : 2 large, ripe

Red onions: 1 medium, finely chopped

Green chillies or jalapenos: 2, finely chopped

Garlic : 1 big clove or 2 medium, grated or finely chopped

Tomatoes : 1, finely chopped

Coriander leaves or cilantro : ¼ cup, finely chopped

Lemon or lime juice : 2 tsp

Salt to taste

Method:

Cut the avocados and scoop them with a spoon into a mixing bowl.

Add the rest of the ingredients and mix with a fork. Chill at least for an hour in the refrigerator for the flavors to blend through.

I prefer this dip chunky, so I try not to over mix it.

Serve with tortilla chips, potato chips, pita bread, over toast or even as sandwich spread.

Note:

The chillis or jalapenos can be adjusted to the spice level you prefer.

White onion can be substituted, but guacamole tastes better with the red onion or even better, finely chopped shallots.

Garlic powder can be substituted for the fresh garlic (if you are not fond of the pungent smell of raw garlic).

Handy Tip:

Avocados tend to brown when exposed to air due a process called oxygenation. To prevent the guacamole from browning, press a plastic wrap over the entire surface of the guacamole and refrigerate till use.

It is preferred that you use this dip within a couple of hours of preparing as it tastes best fresh.