Guacamole is a popular Mexican dip that dates back to the Aztec civilization. It uses avocados as the main ingredient and is a fresh and tasty dip. I love guacamole and love making it at home. I dislike store bought dips as homemade ones are so simple and easy to make why go for the commercial stuff that tastes like nothing. Guacamole should be made right before serving as the avocado tends to darken when kept out for long. A recent visit to Mejico Restaurant in Sydney inspired me to start making dips in a mortar and pestle. The flavours are somehow stronger and more zingy from bruising the herbs. If you do not have a mortar and pestle feel free to just pulse in a food processor or just chop and mix by hand. But trust me once you start making your dips at home you will never reach out for another supermarket jar :-)
Ingredients
2 tbsp lime juice
zest of one lime
1/4 cup coriander leaves
1 fat clove of garlic
1 birds eye chilli (any small red chilli will do, small chillis are hotter than the long ones, I like the heat but if you don't just use half a chilli)
1 tsp Roasted cumin - finely ground
2 Medium Avocados
1 Small onion - finely chopped
1 small tomato - finely chopped
Salt to taste
Tips
To make roasted ground cumin, dry roast cumin seeds on a pan till they turn dark brown. Grind them to a fine powder and store. I usually make a batch and store it in jars.
Method
In a mortar and pestle add the garlic, coriander leaves, chilli, cumin, lime juice and zest and pound till you get a smooth paste.
Cut the avocados into half and remove the seeds. Scoop out the flesh and add it into the mortar along with the onion and tomato and a generous sprinkling of salt. Mix everything well with a spoon. Crush the avocado with the back of a spoon to get a chunky dip.
Garnish with a sprinkle of cumin powder. Serve with corn chips.
Enjoy!
Recipe Print Recipe
Ingredients
2 tbsp lime juice
zest of one lime
1/4 cup coriander leaves
1 fat clove of garlic
1 birds eye chilli (any small red chilli will do, small chillis are hotter than the long ones, I like the heat but if you don't just use half a chilli)
1 tsp Roasted cumin - finely ground
2 Medium Avocados
1 Small onion - finely chopped
1 small tomato - finely chopped
Salt to taste
Tips
To make roasted ground cumin, dry roast cumin seeds on a pan till they turn dark brown. Grind them to a fine powder and store. I usually make a batch and store it in jars.
Method
In a mortar and pestle add the garlic, coriander leaves, chilli, cumin, lime juice and zest and pound till you get a smooth paste.
Cut the avocados into half and remove the seeds. Scoop out the flesh and add it into the mortar along with the onion and tomato and a generous sprinkling of salt. Mix everything well with a spoon. Crush the avocado with the back of a spoon to get a chunky dip.
Garnish with a sprinkle of cumin powder. Serve with corn chips.
Enjoy!
Nice recipe...it needs a try by me.
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