Guacamole Yucatan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 avocado (s)
- 2 lime (s)
- 1 medium onion (s), (about 50 g)
- 1 pinch (s) salt
- 1 pinch (s) black pepper
- 1 pinch (s) cayenne pepper
Print Recipe
Pin Recipe Instructions
- Core the avocados and pour the contents into a bowl with a spoon. Immediately add the juice of one lime to prevent the avocados from turning brown. Peel and roughly chop the onion and add it as well. Season with salt, pepper and cayenne pepper to taste. Crush the whole thing with the hand blender to a cream. In between add the juice of the second lime so that neither the sharpness of the pepper, the onion or the lime can taste. Season to taste in between.
- The avocados should be ripe enough to give way when you squeeze them. If the avocados are too ripe, the guacamole will be mushy. A lemon can also be used as an emergency substitute for the limes. Dose carefully.
- Natcho chips or corn wraps with various contents go well with this.
- Tip: If you want to prepare the cream, you should put one of the seeds in the guacamole and store the whole thing under cling film in the refrigerator. Remove the core again before serving. The guacamole stays green longer.
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