Guacamole Chilean style

Guacamole is properly one of my favourite dishes. The process of making it is simple, yet often ruined, so when served is it a substance which only resembles Guacamole in colour. The taste and texture is mostly ruined.

Though it takes minutes to mash and rip your avocadoes for the Guacamole, is the other ingredients best prepared hours ahead. This leaves time for the flavours to evolve.

To make the ingredients it is much the same as when making “pebre” you will need

  • 1 pcs finely chopped spring onion
  • 6 pcs. Finely chopped small tomatoes, without the inner seeds.
  • A great deal of coriander
  • Extra Virgin Olive Oil
  • ¼ of a Lime juice
  • A teaspoon of strong Chili
  • Minced garlic clove

A great deal of chopping going into this phase, remember to chop super fine, to achieve a delicious result. You absolutely do not want to use any kind of machine. We do not want the inner from the tomatoes so remove them. Mix the ingredients and give it a small amount of oil, then season with salt and pepper. You want the mixture to be a tiny bit on the salty side, while the avocadoes will absorb a lot of the salt. Foil it up and put it on cool for the next hours..


 

Now its minutes before serving and we want to put it together. Here is a hint! Do not use machines, you mash and ripe your avocadoes with a fork. Guacamole it is not a smooth mass, but a chunks of avocadoes.

A little word on avocadoes, first use Hash avocadoes (the dark kind) they are tastier. They have to be soft to the touch. It is easy to check if they turned bad. Remove the bud of the avocadoes, if it is light green in colour, and not brownish it is properly good.



Mix it all together, gently, if you are not going to serve straight away, remember contact with air will turn the Avocadoes brown, to avoid this, do cover them tightly with foil.

The final ingredient is in short demand; you will need a wonderful Chilean woman to share the meal with.


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