It is known that we like these creamy things in which to dip raw vegetables, crackers or tortilla chips, isn’t it?
After Hummus, let’s change continent and go to the Americas, where to find out the gaucamole sauce!
As I said before, is a Mexican sauce made of avocado, whose origin dates back to the time of the Aztecs. The name comes from the Nahuatl (Uto-Aztecan language spoken in Mexico) AhuacaMolli from ahuacatl (avocado) + molli (sauce).
Be careful because a lot of recipes on the net (including ours) indicate in the ingredients the classic red tomato (jitomate), while the original needs the tomate, or Mexican green tomato, of which you can find photographic evidence here.
Well, total freedom to your (and our) inspiration as well as to what provides the pantry. But you have to know that the basic recipe does not provide red tomatoes.
For the classic you must first crush the avocado with a fork and then add lime or lemon juice. In addition to flavour the sauce, the juice serves to prevent color changing and oxidation. Chop now the remaining ingredients and add them to the avocado cream, in order to complete the dish.
The preparation involves the use of the traditional molcajete (typical Mexican mortar and pestle), but for this sauce is also fine to use a blender or a simple fork. Just for knowing, the molcajete is on my wish list. What can I do with a bunch of roses if I can get a Mexican mortar?!
Digression aside, at the end the is adaptable to your own taste and you can therefore do countless additions or substitutions.
You can then vary the flavour, the texture but also the final color of your as well.
Today version is inspired to her, an American in Italy: a very rustic and Tex-Mex and, as you can see from the photos, not so green as you can expect. Indeed, we have played a little and blended all the ingredients together.
However, my favourite is a bit different from this and far more green. It provides only 2 avocados, a pinch of garlic powder, salt and pepper to taste, half a tomato and half a pepper added diced later.
