Гуакамоле

Гуакамоле – традиционное блюдо мексиканской кухни, дошедшее до нас со времен ацтеков. Его можно назвать и соусом и закуской. Первоначальный рецепт гуакамоле точно не известен, как неизвестно и то, когда он появился и с чем его в те времена употребляли. Первые исторические свидетельства о нем появились в записях испанских конкискадоров. Они писали, что гуакамоле готовится коренными жителями Центральной Америки из авокадо с темной шкуркой, с добавлением помидоров, перца чили и кориандра. И никаких точных пропорций и способов приготовления.

Гуакамоле, 2014

В наше время существует множество вариантов гуакамоле, отличающихся друг от друга набором ингредиентов и степенью их измельчения. Главными же и неизменными в нем всегда остаются авокадо и лайм. Именно они дают этому популярнейшему блюду, входящему в меню лучших мировых ресторанов мексиканской кухни, такой необыкновенный зеленый цвет, удивительный вкус и аромат.

Традиционно в Мексике гуакамоле подают с кукурузными чипсами или лепешками, но он хорош и с нашим “бородинским”. Гуакамоле отлично подходит к мясу, рыбе, курице, и  яйцам. Ну и кроме того, это блюдо еще и очень полезно. Не стоит забывать, что мексиканская кухня включена в список всемирного культурного наследия ЮНЕСКО. А гуакамоле в мексиканской кухне — блюдо №1.

 

Рецепт:

2 авокадо ( Покупайте только спелые авокадо. Как их выбирать смотреть здесь.)

1 помидор

1 перчик чили

половина луковицы

сок 1 лайма

небольшой пучок кинзы

2 ст.л. оливкового масла

соль

 

Авокадо разрезаем пополам, разворачиваем половинки в разные стороны, отделяем друг от друга. Косточку удаляем, вынимаем мякоть, нарезаем ее мелкими кубиками. Мякоть можно не нарезать, а раздавить вилкой. Сразу же поливаем лаймовым соком, чтобы авокадо не успел окислиться и почернеть.

Чили разрезаем вдоль пополам, удаляем семена, мелко рубим.

Мелко рубим лук и листья кинзы.

У помидора удаляем кожицу и семена, мякоть режем маленькими кубиками.

Смешиваем авокадо с нарезанными овощами и зеленью. Вливаем оливковое масло, энергично перемешиваем. Солим, перчим из мельницы.

Плотно закрываем, храним в холодильнике.

 

 

Еще приправы:

Чатни из фейхоа

Кхмерский тамариндовый соус

Дзадзики

Огуречный майонез

Соус из зеленого перца

 

Еще блюда с авокадо:

Все про авокадо

Тосты с авокадо и брынзой

Салат из авокадо, граната и яиц

Авокадо с грибной сальсой

Авокадо с лососевым муссом

Чили, фаршированный авокадо и гранатом

 

 

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