The avocado dip called guacamole was made by the Aztecs as early as the 16th century. The name comes from an Aztec dialect via Nahuatl âhuacamolli [a:wakamo:lli].
In addition to its use in modern Mexican cuisine it has also become part of today’s cuisine as a dip, condiment and salad ingredient. It was traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. This recipe calls for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.
| Ingredients | Serves 4-6 |
| Tomatoes (diced) | 3 MediumSize |
| Avocados | 4 large |
| Purple onion (chopped) | 1 small |
| Coriander (chopped) | 1 tbspn |
| Chilli paste | 1/2 tspn |
| Lime | 1 small |
| Tabasco sauce | |
| Salt and pepper to taste | |
Cooking method
In one bowl add diced tomatoes and onion, chopped coriander, lime juice, and chilli paste. Mix well.
In another bowl halve and pit the avocados and then scoop out avocado flesh into bowl, (easily done by running a spoon between the outer skin and the avocado flesh). Using a fork mash until it becomes chunky. Add tomato mixture to avocado mix well and add Tabasco sauce, salt and pepper to taste.
Serve with tortilla chips and enjoy!
