Guacamole- Avacado dip recipe
Choosing an avacado was ofcourse a tough task for me. The first time when i bought two without knowing how to select them ended up in a mess. It was a spoiled one. Then i researched a lot on how to select an avacado. Usually, what i find here in the stores are green ones that are stone hard, which are not ready to use. They should be allowed a period to ripe. The key is to pick a soft avacado which is black outside if required for immediate consumption. If you get a green and hard avacado leave them to ripen and check them now and then by pressing them with your finger. if it yields to your pressure or you feel it has softened then it shall be cut open.
If you remove the stalk on the top it should be yellow, if it turns black then it is too ripe. Also if you want to speeden the process of ripening put the avacado in a brown paperbag (i used the one which i got in Mc.donalds) with some other fruit like banana (the best), apple or tomato, which traps ethylene gas and helps ripening of the avacado faster.
Do not keep in the refrigerator, keep it outside. Do not use microwave to ripen the fruit. Hope this helps to the new ones like me.
1 Avacado mashed
2 tbsp finely chopped big onion
2 tbsp finely chopped tomato
1/4 tsp pepper powder
1/4 lemon juice
1 green chilli finely chopped
1 tbsp finely chopped coriander leaves
salt to taste
Method:
1. Cut open the avacado and scoop out the contents
2. Mash them or just pulse them in a mixer.get ready with the other ingredients and mix them well. We had them as a spread over toasted brown bread.
Notes:
This is versatile and can be used as a dip (alternative to any
cheesy dips), spread (tasted good over simple toasted bread) or mix
up with cooked pasta.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
