I first tasted avocados when I was living in Dublin. To tell you the truth, I found it a little too bland for my taste to eat it raw. A few pieces here and there in a salad is fine, but not more than that. But, avocados in the form of this dip is delicious. I can have spoonfuls of it and yet want more.
When you are making tortilla chips, making this dip is a must. In India, avocados comes under the exotic variety of fruits and it comes pricey. So, whenever I buy it, I make sure that I make the best use of it.
More often than not, I find they they are raw when I buy them. so, I keep them wrapped in paper for 2-3 days, till they are ripe enough to be used.
Here is how I make guacamole from scratch - it is an easy, no-cook dip and can be whipped up instantly.
Guacamole
Ingredients:
1 ripe avocado
1 small onion, Finely chopped
1 small tomato, deseeded and finely chopped
2 cloves garlic, finely minced
Handful of coriander leaves, finely chopped
1 green chili, finely minced
Salt to taste
Juice of 1 lemon, about 3 to 4 tbsp (adjust to taste)
Process:
1. Keep all ingredients chopped and minced before setting out to scoop the flesh of avocado as it has a tendency to get brown.
2. Slit the avocado from the middle and divide into two parts. Remove the stone and using a spoon scoop out the flesh.
3. Collect the flesh in a medium bowl and using a fork mash it nicely. Add all the listed ingredients and mix it all together. Adjust salt to taste. Cover the bowl tightly with a cling film until serving time.
4. Serve chilled with tortilla chips. Enjoy!
