In cooking, and outside of pastry and haute cuisine, it is difficult to know the origin of most dishes and find an immutable recipe. Many are the result of chance, experimentation, what was left over, what was in the environment or interaction with nature.
Each Mexican family has its own guacamole recipe, in the same way that, in India, each home has its own mixture of spices for curry. Where there is no discussion is in the prominence of the avocado. From here, the rest is a matter of taste.
Difficulty: low
Time: 15 minutes
Servings: 4
Calorie intake: 480 kcal
> 2 ripe avocados
> 1 small tomato
> 100 g of onion
> 1 jalapeno pepper
> Cilantro
> 1 hand
> Shall
1. Chop the onion and jalapeño into small cubes.
2. Blanch the tomato (put it in boiling water for about 20-30 seconds and then transfer it to a bowl with ice to stop the cooking), peel it, remove the seeds and cut it into small cubes.
3. Wash the cilantro, separate the leaves from the stem and chop them.
4. Separate the avocado pulp from the skin and stone and mash it with a fork. Add a little salt, the lime juice and the rest of the ingredients, all well mixed.
5. You can serve it with nachos.
