We all agree that any home-made dish is better than its industrial counterpart. But this statement takes on its full meaning when it comes to home-made guacamole.
Industrial guacamole is just an awful soy-milk/cream cheese concoction that never actually met an avocado (and I’m not the only one saying it). Whereas home-made guacamole is really 80% avocados, plus spices and some other vegetables.
Wohoh! So guacamole can actually be healthy! Good news, appetizer-lovers!
– 2 fully-ripe avocados
– 1 tomato
– 1/2 onion
– The juice of 1 lemon
– Spices (1 tbsp each) : coriander, paprika, ground chilli pepper (even better if it’s smoked), salt, pepper.
– 1 garlic clove (optional)
– 1 red pepper (optional)
How to make it:
- Coarsely cut the avocados into cubes, place them in your mixer and immediately pour the lemon juice (so that the avocado doesn’t turn black).
- Peel the tomato. Add a half tomato and the chopped the onion to the blender (plus the optional crushed garlic clove). Mix until smooth.
- Add the spices and mix again. Taste and rectify the seasoning by adding salt/pepper and more spices according to your taste.
- Before serving, add the remaining half of the tomato, chopped into small cubes (and peeled red peppers if you feel like it).
The fresh tomato bits will add texture and freshness to the guacamole, and balance the burn caused by the spices.
Serve with the usual taco chips (thanks god they exist, and yes, they are totally healthy. Don’t look at me like that.)
N.B.: I was in a hurry, so I didn’t peel the tomato and put wayyy too much of it in the guacamole… sorry about that!