Guacamole sauce was invented by the Aztecs and was originally called “huaca-mulli,” meaning “avocado blend,” essentially represented a puree of this fruit (some consider it a vegetable) with onions and tomatoes. Cilantro, garlic, lime, hot pepper and other ingredients came into the recipe many years later. Avocado is native to Mexican fruit, with the Aztec “ahuacatl” (avocado) means “testicles”, it is assumed that he is an aphrodesiac, because he is rich vitamins E and B6 (regulate testosterone levels in крови). 
Time: –Difficulty: easy. Recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- Ripe Avocados – 2 pieces
- Red onion – 1/2 cup
- Small tomato (cut into cubes) – 1 piece
- Chives (chopped into cubes) – 2 pieces
- One Lime Juice
- Sea salt to taste
- Coriander to taste
Recipes with similar ingredients: Avocado, red onion, tomatoes, garlic, lime juice, coriander, guacamole sauce
Recipe preparation:
- Let’s start with the avocado, cut in half, remove the stone and scoop out the flesh (best suited for Guacamole salad Hass variety).
- Using a pestle or fork, mashed the avocado. If you don’t like mashed sauce, don’t think too much.
- Add tomatoes, garlic, red onion and cilantro. Cilantro is mandatory, at least a tablespoon, but should be. Mix, to salt. If you like spicy dishes, sprinkle some pepper Chile: Mexicans eat guacamole with tacos, burritos and others tortillas.
