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Guacamole II

This recipe is simple, but it makes an extremely tasty guacamole that is great with tortilla chips or vegetables, or that can be used in enchiladas, etc. It also avoids messing about with messy tomatoes, or coriander, which some people do not like the taste of.

Source and licence

"Guacamole II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Guacamole_II, revision 4517629), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Guacamole_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517629

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Mexico. Associated with Mexico by curated dish list: guacamole (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Prepare avocados by halving and removing the stone. The simplest way to do this is to hold the avocado in the palm of your hand and strike the stone squarely and firmly with a chef's knife—the knife will then pull the stone out easily. If it doesn't come out easily, the avocado isn't ripe enough.
  2. Reserve one half avocado. Skin and blend the rest using a hand-held food processor.
  3. Add the juice of the lime, chillies, and garlic. Add generous salt to taste.
  4. Roughly chop the reserved avocado, and add to paste to give chunky texture. Resulting dip will keep for several days in a fridge, and it shouldn't brown too much if covered (the lime juice will act as an antioxidant as well as giving a nice flavour). In general, it will be found to disappear very rapidly by enthusiastic consumers!