We tell you what you need to do to learn how to cook green Mexican sauce better than anyone in the world.
The real guacamole is saturated with all the ingredients that make up its composition. The sourness of tomatoes and lemon juice, the sweetness of bell peppers and onions, the pungency of garlic, the aroma of cilantro - an avocado will only accept this if you give it time. Mix the ingredients very carefully, cover the bowl with guacamole with cling film and leave it in the refrigerator for a couple of hours - after that you simply will not recognize your sauce.
One of the best toppings for guacamole is called just like that: pico de halo.
This is actually another Mexican sauce reminiscent of salsa. As a rule, it consists of white or red onions (3 pcs.), Ripe Roma tomatoes (12 pcs.), Cilantro (2 handfuls of leaves), jalapenos (2-3 pcs.), Lime juice and salt.
To cook it, you need to chop all the ingredients very finely and mix with mashed avocado.
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Tip from Gordon Ramsay: to do guacamole even more creamy and tender, add a little olive oil (a tablespoon of one avocado). So you will make your guacamole even more satisfying, as well as more beneficial for the skin and hair.
Do not believe it, but cheese works wonders with aovkado! If the option with pico de halo did not surprise you, a little grated parmesan is enough, and the guacamole will open from a completely different direction.
So, what you need: 3 avocados, half lime juice, half a teaspoon of salt, cumin, cayenne pepper, half an onion, a little cilantro and two heads of garlic. Eat such guacamole with classic nachos - a real madness!
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