Saturday, 25 January 2014

Call it Guacamole or Wakamole - A Great Recipe for Dips, Fajitas, Nachos and More

Guacamole Recipe Finding a really good guacamole recipe, particularly if you’re not in the US, can be a tricky business.  Yes you need ripe avocadoes, yes you need salt, but if those are the only ingredients you use then you’re going to end up with something pretty wimpy compared to what you get out here in Texas (or Mexico for that matter).

You may not know it but Guacamole (pronounced wakamole if you want to be authentic) has been around since the Aztecs since at least the 16th Century and originally translated as ‘avocado sauce’.  Part of Mexican cuisine and also integrated into American cooking you’ll find every strength of taste here, but the best guacamole in my opinion has a real kick to it.  The person sitting next to you in the train tomorrow may move away, however seriously spicy and tasty guacamole has no rival in the dip stakes and is wonderful for parties.

This recipe for authentic Mexican guacamole contains all the necessary ingredients and no nonsense such as mayonnaise.
1/2 finely chopped onion, preferably red
3 tablespoons fresh diced and seeded Jalapeno chiles
1 large clove garlic, finely chopped – or more if you’re a garlic addict
3 teaspoons fresh lime juice
1/4 tsp of sea salt (or more or less depending on what you are going to use it for and/or with)
3 ripe avocados peeled and diced
2 plum tomatoes, cored and diced
3 Tablespoons chopped cilantro (coriander)

Directions:
  1. Put 1/2 of the cilantro, onion, and chili in a bowl or mortar and pestle. Mash together until well mixed and paste-like.
  2. Put the avocado in a bowl and add the paste. Mash together with a potato masher or the back of a fork, leaving some rough chunks. 
  3. Add the remaining cilantro, onions, chili, all of the garlic, and diced tomatoes. Lightly sprinkle with salt and lime juice. Mix everything together and serve.
This recipe is by Lisa Mclauchlin on the Food Network and you can read the making instructions and more here.  Note that if you use a blender as a short cut you’ll end up with something much more mushy.

I’ve  had variations on this out here in Texas and also in New Mexico.  If you go to Cantina Laredo – a chain of Mexican restaurants, they’ll come and make it for you at your table, and you can specify just how much of a kick you want.

Be aware that the recipe above has quite a lot of Jalapeno chiles in it, so if you want it less spicy you should just add a little less.

You’ll find dried, fresh and canned Jalapeno chiles at most major supermarkets, however if you want the real thing you might like to pay a visit (online) to the South Devon Chilli Farm – wait until June and order your Jalapenos freshly picked.  Or visit the award winning Mexican Grocer and buy your chilies there.  Whatever you do, don’t settle for less.

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