Guacamole dip is traditionally Mexican recipe made by mashing ripe avocados with lime juice, cilantro, and jalapeños.
Exposure to oxygen in the air causes an enzymatic reaction and turn the sauce brown. Store the guacamole in an air-tight container or wrapping tightly in plastic to prevent color change.
- 3 avocados peeled pitted and mashed
- 1 lime juiced
- 1 tsp salt
- ½ cup onion diced
- 3 tbsp fresh cilantro chopped
- 2 roma plum tomatoes, diced
- 1 tsp minced garlic
- 1 pinch cayenne pepper optional
- Tortilla Chips optional for serving
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
History of the Avocado
Avocados were first cultivated in South Central Mexico around 10,000 years ago. In the early 1900s, avocados frequently went by the name alligator pear.
Guacamole has increased avocado sales in the U.S., especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population.