Guacamole Sauce

Guacamole is the simplest and at the same time the most delicious Mexican sauce. For the classic version of the sauce, you will need a few avocados, a spoonful of lemon juice and salt. More sophisticated chefs add tomatoes, shallots, and combinations of several spices. Guacamole occupies 2 gastronomic positions at once: sauces and appetizers. This is possible due to the special consistency, which depends on the quality and degree of maturity of the avocado.

What you need to know about the business card of Mexico, how to cook and what is guacamole?

General characteristics of the food component

Guacamole is a Mexican cold appetizer/sauce made from pureed avocado pulp. None of the components of the dish undergoes heat treatment. All ingredients are delivered fresh to the plate, which ensures its maximum benefit and high nutritional value.

The origin of the dish is closely related to its main ingredient – avocado. Guacamole is believed to have originated with the Aztecs. The birthplace of green fruits is the state of Puebla (Mexico). In one of the local caves, archaeologists found an ancient jug, the shape of which completely repeated the fruit. Avocado cultivation began as early as 1500 BC. Today there are more than 500 varieties, and its plantations are spread almost all over the world. ^[1].

The first mention of a cold appetizer was found in the notes of the Spanish conquerors. The conquistadors called the fruits a gift from the local gods. There is a legend according to which the divine patron of sciences and arts told the recipe for guacamole to the Aztecs. The people took advantage of the knowledge and began to prepare snacks from the oily pulp. Each subsequent people changed the recipe, added new ingredients, but always left a nutritious fruit at the base.

Today, the sauce recipe varies from institution to institution. ^[2]. Some add onions, tomatoes or sour cream to the appetizer, others – seafood or various types of meat. For example, in America they prefer saltier guacamole with a minimum set of ingredients, while in Mexico they prefer spicy guacamole with an additional portion of hot chili.

Useful properties of the dish

The composition of guacamole is considered ideal. All components of the snack are served fresh without sugar, unhealthy fats, thickeners and preservatives. Another advantage of the dish is variability. Avocados can be paired with any vegetable/fruit/meat/fish combination. It all depends on your gastronomic preferences and imagination. The main thing is to monitor the quality of the culinary set.

Let’s focus on the main component of guacamole – avocado. The second name of the fruit is “crocodile pear”, and the product itself is even included in the Guinness Book of Records for its extreme nutritional value and benefits. ^[3]. Why is this product really useful and is the world record justified ^[4]?

Mexican scientists have devoted more than one scientific work to the “crocodile pear”. They have proven that regular consumption of avocados slows down the aging process. How? The composition of the food component protects the skin from free radicals, nourishes, tones it due to Omega-3 and improves detoxification. Detox regulates the internal microflora, which is sure to reflect on your skin: it shines and evens out the tone. ^[5].

Fruit affects not only external, but also internal beauty. Scientists from UNISA have proven that avocado improves memory and helps to concentrate even in stressful situations. What’s the secret? in monounsaturated fats. They protect nerve cells, stimulate cerebral blood flow and improve mental performance of a person. ^[6].

American scientists also contributed to the study of the product. They advise people with obesity or those who want to lose the hated 2-3 kilograms to eat avocados. High nutritional value “deceives” the body, and we feel full after a few pieces of oily pulp ^[7]. At the same time, saturation is maintained for several hours, which protects against overeating. Also, the fruit regulates the level of cholesterol in the blood and helps to cleanse the blood vessels.

What else is the product useful for ^[8][9]:

1. Protects joints. Regular use reduces the pain of arthritis and heals the joints. Avocado oil seems to lubricate the mobile joints of the skeleton and further strengthen them ^[10].
2. Protects eyesight. Lutein and zeaxanthin (avocado carotenoids) reduce the risk of cataracts, retinal and central vision damage ^[11].
3. Strengthens immunity. The main defender of immunity is vitamin C (ascorbic acid). Its concentration is 10 milligrams per 100 grams of fruit. Ascorbic acid fights infections, stabilizes the microflora and increases the protective functions of the body.
4. Reduces pressure. This is possible due to potassium (K) and magnesium (Mg) ^[12]. The balance of nutrients in the “crocodile pear” is much higher than in kiwi or bananas. They lower blood pressure and are simply necessary for the quality of life of hypertensive patients.
5. Supports the body during pregnancy and lactation. The product contains folic acid, which is essential for both mother and baby. It is responsible for the normal growth of the fetus, prevents the development of defects and placental insufficiency.
6. Has a neutral taste. Avocado goes well with any product: both with a piece of veal and with a spoonful of viscous honey. The product can be combined with all possible ingredients and even made into nutritious smoothies. Avocados are often used in vegan baked goods in place of eggs.

How to make sauce

We need:

• avocados (take the most ripe fruits with a barely darkened peel) – 2 pieces;
• hot pepper – 1 piece;
• concentrated lemon or lime juice – 2 tablespoons;
• salt / pepper / spices / herbs / garlic to taste;
• tomato – 1 piece.

Preparation

Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon or sharp knife. The flesh should be tender, soft and buttery. It is this structure that is ideal for making guacamole. If the structure of the selected avocado is dense, then the fruit is not ripe. Leave it for several days at room temperature until fully ripe.

Important: a ripe avocado is always soft and pliable, and its peel is colored in a dark shade or dotted with dark spots. To check the degree of maturity, squeeze the fruit. If dents remain from the fingers, then the avocado is ripe.

Grind the pepper (after removing the seeds / veins), garlic, tomato and herbs to taste. Mix all the chopped ingredients in a deep bowl and mix thoroughly with a spoon. If you want to get the most delicate structure without lumps, pass the mixture through a sieve or fine grater. Once you have reached the desired consistency, pour in a few tablespoons of lemon / lime juice, add spices and mix the sauce again.

Important: when exposed to open air, the sauce oxidizes. The green flesh of the avocado darkens, and notes of bitterness are formed in the taste. To neutralize oxidation, wrap the container of guacamole in cling film or foil.

What and how to serve guacamole

The serving depends on your personal preference. Classic Mexican guacamole is sure to be served with a serving of nachos. Nachos are chips made from thin corn tortillas. This is one of the variations of potato chips with a different composition, shape and additives. American films often show sitting in front of the TV with a tray of nachos. In the center of this tray, there is always a jar of green liquid – this is the avocado sauce.

Mexicans are so fond of guacamole that they eat it with spoons and add it to all national dishes. One of them is fajitas. This is an appetizer that consists of a soft wheat tortilla and a selection of toppings. Among them comes across meat, cheese, vegetables, seafood and guacamole. The tortilla is always served separately from the toppings, so that each guest can make their own choice and wrap their own fajitas.

Avocado appetizer can be spread on bread/bread/lavash, added to soup, salad, meat/vegetable/fish dishes. If you are not sure that all guests will like the vegan sauce, serve it in a separate container without mixing it with the main course.

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