Guacamole: prescription for a prescription

Once I heard a fierce argument between two girls about the correct or incorrect preparation of guacamole sauce, with which they served a salad of corn chips. I am a bit mocked by their argument. The divas, who were accustomed to restaurant food, apparently did not understand how controversial their dispute was. After all, what is guacamole? This is an avocado pulp sauce with lemon, salt, pepper. And what is sauce? It is a mixture of certain components that make it possible to give any dish a particular taste. Therefore, any cook has the right to diversify their sauces, adding their own ingredients. Even in Mexico, where this exotic sauce came from, every housewife prepares it in its own way.

Guacamole sauce, the recipe of which one of the girls called classic, in fact is the basis on which an experienced culinary master creates his masterpieces. Of course, it can also be used in such a "classical" form, but it does not bear a special joy of taste. Therefore, when making guacamole, the recipe is individual from any mistress. But first about how the base is prepared.

The flesh of the ripe avocado is peeled off, the bone is removed. In the mixer, first add the lemon juice, and then the sliced avocado - so it does not darken. Grind, pepper, salt at will. I do not add butter: the avocado itself is quite fatty. Agree, that guacamole, the recipe of which was discussed by the girls, is not very refined.

Let's try to modify it. But first a few words about the difference in tastes. A friend of mine, having learned that our neighbor, a Georgian in guacamole, whose recipe was brought by his wife from Chile, added coriander, was horrified. Some people think that too fragrant coriander kills the delicate aroma of avocado. Other gourmets are sure that such a sauce can not be blended: only pieces of overseas fruit can convey its refined taste. Still others are sure that only in combination with Tabasco an exotic snack will reveal its fragrance completely. Accepting the opinion of each of them, I will only note that the old proverb that there are no comrades for color and taste has not been canceled yet. So do not be afraid, experiment: in the end, you can create an author's dish, which will not be equal. In the meantime, a few tips.

This guacamole, the recipe of which was invented by my neighbors, natives of one of the southern countries, is distinguished by a whole bouquet of flavors and very exciting appetite. With him, it's very easy to eat more than we would like.

So, guacamole, a recipe with spicy herbs. Tomatoes are scalded with boiling water, then put under a stream of cold water: it's easier to clean them. Very sharp knife cut into small pieces. Alligator pear is cleaned, kneaded with a fork, sprinkled with lemon. Mix the crushed cilantro, watercress (we call it tsitsma), basil, pieces of hot red pepper. All the ingredients are salted, peppered, dripping olive oil. This sauce is good in cold form, so before serving it is worth keeping half an hour in the fridge. Excellent additive to meat or poultry.

I had a very peculiar work, on which it was possible to snack only pies. But I know how they affect the figure, so I came up with a snack, which satiated, and was terrificly tasty.

It is based on the same classic guacamole, the recipe of which I brought in the beginning. But this is not a sauce, but a full pate.

I did so. At first she cooked classic guacamole from avocado, pepper and lemon juice. Separately in the blender chopped chicken breast, a small piece of pineapple and a slice of hard cheese. I spread the guacamole into the blender and again grind it well. The resulting mixture was placed in a container, took with them to work. Smeared with dried bread or crispy bread lozenges, the paste came to my taste not only for me, but also for my colleagues. So very soon each of us began to add to the dish its ingredients.

Try and you. It is delicious!