guacamole

A thick paste of mashed avocado, often combined with citrus juice, onion, and seasonings and usually served as a dip or in salads.

[American Spanish, from Nahuatl ahuacamolli : ahuacatl, avocado + molli, sauce, paste.]

Recipe origin: Guatemala

Ingredients

• 1 ripe avocado
• 1 teaspoon chicken bouillon (or 1 cube chicken bouillon)
• 1 to 2 cloves garlic, minced
• Tomatoes and onions, chopped, to taste (optional)

Procedure

1. Peel, remove the pit, and thoroughly mash the avocado.
2. Add the bouillon and the minced garlic. Mix well.
3. Add chopped tomatoes and onions, if desired.

Serve with tortilla chips.

Recipe origin: United States Latino Americans

Ingredients

• 1 ripe avocado, peeled, pitted, and mashed
• 3 to 5 teaspoons of fresh salsa (see recipe above), or bottled salsa
• 1 teaspoon lemon juice
• ½ teaspoon minced garlic (or garlic powder)
• ¼ teaspoon salt
• 1 ripe tomato, diced

Procedure

1. Add all of the ingredients except the tomato into a bowl.
2. Use a fork to mash the avocado and the other ingredients together.
3. After dicing the tomato, stir the small pieces into the bowl with a spoon.
4. Cover the bowl with plastic wrap and put it in the refrigerator for 1 hour.
5. Serve as a dip with tortilla chips, as a sauce on top of tacos or burritos, or as topping on a baked potato.

Mexican; sauce made from very ripe avocado, mashed with garlic, lemon juice, and chilli.

[gwah-kah-MOH-lee; gwah-kah-MOH-leh] A popular Mexican specialty of mashed avocado mixed with lemon or lime juice and various seasonings (usually chili powder and red pepper). Sometimes finely chopped tomato, green onion and cilantro are added. Guacamole can be used as a dip, sauce, topping or side dish. It must be covered closely and tightly to prevent discoloration.

Guacamole

Guacamole is an avocado-based relish or dip.

Contents 1 History 2 Ingredients 3 Commercial guacamole 4 References

History

Of Aztec origin, guacamole was originally made by mashing ripe avocados, with a molcajete (mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors, guacamole became popular in Spain. The name guacamole comes from an Aztec dialect via Nahuatl āhuacamolli, from āhuacatl (="avocado") + molli (="sauce"). In Spanish it is pronounced [ɣʷakaˈmole], in American English /ˌɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌɡwækəˈmoʊliː/.

Ingredients

Ripe avocados, onions, lime or lemon juice, and salt are common to most recipes. Lime juice is added for flavor, and to slow the enzyme causing browning.

Other common ingredients include minced tomatoes, black pepper, chili pepper, garlic, cumin, sour cream, and fresh coriander (cilantro).

Commercial guacamole

Bowl of Guacamole, freshly made with tomatoes, red onions, lime and coriander

Prepared and fresh guacamole is available in stores, often available refrigerated. The non-fresh guacamole that is most like fresh is preserved by freezing or sometimes high pressure packaging.^[1] Other non-fresh preparations need higher levels of fillers and artificial preservatives to be shelf stable.

Kraft Foods had consumer complaints and lawsuits regarding its commercial guacamole.^[2] The main issue was that Kraft's guacamole contained less than 2% avocado and was filled with hydrogenated oils and artificial colors to try to approximate the consistency and color of avocados (whereas typical recipes might have a minimum of 25%.)

References

1. ^ Steve Connor (February 5, 2000), Eureka! Scientists discover how to keep guacamole green, The Independent, http://www.highbeam.com/doc/1P2-5054240.html 
2. ^ FOXNews.com - California Woman Files Lawsuit Claiming Kraft's Guacamole Dip Doesn't Contain Enough Avocado - Local News | News Articles | National News | US News

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