How to make a perfect guacamole?
The origins of guacamole sauce: this sauce comes from Mexico, it inspires us so exoticism and encourages us to a taste trip. The word "guacamole" comes from two words: "agucate" for "lawyer"and" mole "for" mix. "Depending on the regions of Mexico, it is prepared and served differently, for example, in Monterrey, tomatoes and onions are shown next to draw the Mexican flag (green, white, red) This sauce is made fromlawyers ripe, which will be roughly crushed. Do not make a puree, small pieces oflawyers must make up your guacamole sauce. For this, chop thelawyer gently with a fork. This sauce is usually served with corn toasts, Mexican crisps, or tortillas.
The recipe: you have to bring two lawyers a little soft, an onion, from the coriander, 1 or 2 limes, salt, pepper (you can also add a little chilli if you like spicy dishes).
Crush them lawyers, thinly slice the fresh onion before mixing with the lawyers. Add the coriander and season before tasting. Then pour the juice of two lemons on it.
You can also add a tomato to this preparation to change the consistency, the sauce will be a little less heavy.
Small tip: to prevent the preparation from oxidizing and becoming aesthetically a little black, it is advisable to ask the core of thelawyer at the center of preparation until serving time.
