Guacamole Sauce Recipe
Today I wanted to share with you a sauce/salad recipe that one can eat just for the sake of its color. While the sun, which has not shown its face for weeks, has come out, it is the right time to color our tables to remove the pain of the spring that we missed from the coming summer. Our recipe is known as guacamole sauce. But in my opinion, it's more of a salad, or better yet, an appetizer. Because for me, what is called sauce is poured over a dish and used to enhance the flavor of the dish. If it is served separately with the meals, it is a salad or an appetizer. Like I said, it's just my ingrained perception. I don't know what the difference is in the culinary literature, according to what sauce they are called, and according to what salad they are called.
How to Choose Avocado?
Coming back to our recipe. There is nothing confusing or compelling in the making of the recipe. The first is a little sensitive. Before that, I mean the purchasing stage of the avocado. How to choose avocado? I would like to shed some light on the question on this occasion. If you are going to use the avocado right away, get the ones that have softened and darkened. If you say I'm shopping today, but only on the weekend, buy the green and hard ones. When you keep the green and hard avocado you buy at room temperature for 2-3 days, it will ripen and soften.
How Is Avocado Sprouted?
Avocado has a much greater importance to me now. Because we have an avocado plant at home. I put the seed of the avocado, for which I made this sauce, in a glass of water so that I could germinate and plant it. At first my wife didn't believe me at all. He kept saying don't you still throw it as he passed by. It waited in water for about 1 month, but there was not the slightest change. Finally, my wife, who could not stand my determination, took the seed and buried it in an empty flower pot. We watered it once in a while. About a month later, we saw that our little one had sprouted. I can't explain what a joy it is, the house has turned into a place of feast. It grew in a very short time after it gave its first sprout. We immediately went and bought a huge flower pot and changed its place. He takes the greatest care at home. Let's not grow obliquely, let's change the angle to the sun as we bend, we pass our days by not forgetting the water.
After our avocado came out, we researched that it was necessary to put a toothpick in and hold it in the air to sprout it. I guess ours took pity on our ignorance and came out :) Its elongation has slowed down these days, now its leaves are growing more. It takes 10-15 years to bear fruit. If we can see those days, I promise that I will make all kinds of recipes with fruits and share them with you.
Guacamole Sauce Recipe
Guacamole sauce emerged from Mexica, but it is now a food that belongs all the world. There are as many guacamole recipes as there are people who eat avocados in the world. In its most original form, it is said to be just jalpeno pepper and coriander, for example. Adding onions and tomatoes is also a very common approach. Unfortunately, none of these fit my taste. I prefer the simplest form with the least ingredients. You can use this base to enrich your guacamole sauce with the ingredients you want.
Enjoy the recipe...
- 1 ripe avocado
- 2 tbsp of fresh lime juice or lemon juice
- 1 clove of garlic,
- 1/4 tbsp olive oil,
- Salt and pepper to taste.
- Cut the avocado in half,
- Remove seed,
- Scoop out avocado from the peel, put in a mixing bowl,
- Add lemon juice, minced garlic, olive oil, salt and pepper,
- Using a fork, roughly mash all the ingredients,
- Let it rest in the fridge for 1 hour before serving.