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.]
Dictionary:
gua·ca·mo·le (gwä'kə-mō'lē) ![]() |
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: Guacamole |
Recipe origin: Guatemala
Ingredients
Procedure
Serve with tortilla chips.
Recipe origin: United States Latino Americans
Ingredients
Procedure
| Food and Nutrition: guacamole |
Mexican; sauce made from very ripe avocado, mashed with garlic, lemon juice, and chilli.
| Food Lover's Companion: guacamole |
[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.
| Wikipedia: Guacamole |
Guacamole is an avocado-based relish or dip.
Contents |
Of Aztec origin, guacamole was originally made by mashing ripe avocados, with a molcajete (mortar and pestle) and adding tomatoes and salt.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/.
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).
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%.)
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Copyrights:
![]() | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more | |
![]() | Recipe. Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved. Read more | |
![]() | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more | |
![]() | Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more | |
![]() | Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Guacamole". Read more |
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