The great Mexican sauce is guacamole. It has greater versatility than you might care to image. I tried it on sour dough because it makes a fine spread for whatever you might fancy as well as an authentic thick sauce for pretty much any type of Mexican food. It’s also a good dip for tacos and other crispy nibbles at a party.
The key ingredients are the avocado, tomato and limes. It’s extremely healthy too and makes a fine vegan dish. You need garlic to give it plenty of oomph but just watch your breath. Add some strong chili such as cayenne to give you a bit of a kick or kicking for that matter but it is not an absolute requirement.
The level of chunkiness is a matter of taste as well as texture. You can blend the whole lot to make a pale green sauce after step 2 in the preparation phase or if made by hand it can be left quite chunky. The original was no doubt a good thick sauce with all the pieces showing.
- 1 load of juice from a lime
- 1 teaspoon salt
- ½ cup diced onion
- 3 tablespoons of chopped fresh coriander/cilantro leaves and stems
- 2 plum tomatoes, diced. These are also known as roma types. If not use just use ordinary like Shirley or Alicante types. They’re all good!
- 1 teaspoon minced or mashed garlic otherwise garlic powder will just about do but do not over do it as it were!
- 2 tsp Worcestershire sauce!
- 1 pinch ground cayenne pepper or some chili flakes (Optional)
- Mash the avocados, lime juice, Worcester sauce and salt together in a suitable bowl.
- Add the tomato, onion, garlic and coriander/cilantro.
- Add any chili or cayenne but guacamole also looks great with a fine sprinkling of chili powder.