Preparation | Resting | Start to finish |
---|---|---|
25 min. | 1 hour | 1 hour 25 min. |
1 | Open two avocados, remove the stones, and with a tablespoon, extract all pulp and put it in the blender, cutted in pieces to facilitate mixing. | ![]() |
2 | Pour in the lime juice, the shallot (or half onion) very finely ghopped or minced, Tabasco, salt, pepper and if you have it, a pinch of 1 pinch vitamin C. | ![]() |
3 | Start the mixer and add the olive oil in a thin stream to emulsify the whole. | ![]() |
4 | Mix to a lovely smooth consistency, which will only take a couple of minutes. Stop the blender, taste and adjust salt, Tabasco and pepper if needed. Refrigerate at least an hour, covered, because blending will have warmed the mixture somewhat. 1st version (without tomato): It's ready: you can serve it with Mexican nachos, small toasts, or use it in another recipe like 4-tier glasses for example. | ![]() |
5 | 2nd version (with tomatos) : Peel 1 tomato and dice small, add these to the guacamole, and use as in the first version. | ![]() |