Guacamole is a very popular, refreshing salad recipe with Mexican origins. It was made by the Aztecks as early as the 16th century. The name comes from an Aztec dialect via Nahuatl āhuacamolli, which literally translates to "avocado sauce", from āhuacatl (="avocado") + molli (="sauce"). It's one of those dishes that really goes with just anything! It can be served plain, or as a dip with vegetable sticks, grilled pita bread, nachos, etc. It is also a great side dish for grilled meat, chicken, or fish (and certainly ceviche!). I especially love it with rice or as a topping over baked potatoes … and of course it tastes great in sandwiches or wraps. There are several different variations of this recipe with really small details that make them unique. You can be creative by adding a spice like cinnamon or cumin, by adding yogurt in it, or orange zest, or simply by chopping more fresh vegetable (or even fruit like pineapple or mango) in your guacamole to make it more crispy and colourful!
3-4 big ripe avocados
2 small tomatoes (or 1 larger one), chopped
1 green pepper, chopped
1 chili pepper, chopped (optional)
½ cup fresh coriander leaves, roughly chopped
Juice of 2 limes
½ teaspoon grated lime zest
Sea salt to taste
Cayenne pepper (optional)
Peel the avocados and cut them into chunks. Put them in a bowl and start mashing them with a fork. When creamy, mix in the chopped onion, tomato and peppers. Add the lime juice and zest and stir well. Mix in the coriander leaves and finally add the salt and cayenne pepper. Serve immediately or chill in the fridge for about an hour and serve. It should be eaten relatively soon after you prepare it because avocados turn black quite easy and, anyway, salads must be eaten and enjoyed fresh and crispy!