I'm all for a straight ahead, effortless, guacamole. Dozens of ten, so I'm approaching. Let the avocado shine. Do not distract with tomatoes, pomegranate seeds or too much lemon or very lime. Here I wrote some thoughts about the basic elements of guacamole. This tenth time? I'll work with a wildcard or I'll be surprised. Something according to what you see here, a repetitive favorite.
It's a recipe I shared years ago Lovely natural every day, loosely inspired by a preparation I met at Julie Sahni's Classic Indian Vegetarian and Cooking Cereals. Imagine the guacamole filled with flavors, onions and garlic, green chiles and mustard. The creamy, ripe avocado blends the salty chunks well, and the living cooking oil works in all the small valleys. People love this with chips, toasted bread or dwarf bread. If you are on any type of guacamole, try it.
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A short note – I can also imagine a version of Thai flavor that is wonderful (with green curry in place of the Indian curry.