guacamole

n.
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.

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