Nowadays, you will not surprise anyone with dip-sauce - it is often served in cafes and establishments offering fast food, as an addition to pizza, chips, fried or baked lavash, shawarma. It is good because it is dipped in food, such as chopped fresh vegetables, French fries, etc. It resembles thick sour cream in consistency and can be created from any product that matches your taste.
The most popular dip is considered to be the Mexican guacamole, consisting of avocado, tomatoes, onions and a few drops of vegetable oil, mainly - corn, but in our countries it is permissible to replace it with cold-pressed olive or refined sunflower, but odorless, so as not to interrupt the taste sauce.
Dip is not stored in the refrigerator, it is prepared immediately before serving, so there is no stock for them in advance sense, besides, after a while, the crushed avocado pulp loses its bright color and becomes dark brown.
Ingredients:
Avocado - 1 pc.
Tomatoes - 4 pcs. (small)
Red onion - 1 pc.
Lemon juice - 0.5 tsp
Salt and pepper to taste
Vegetable oil - 1 tsp
How to cook:
1. Rinse the tomatoes in water, cut out the green cores. Cut in half and chop into small cubes. Send them into a deep container. If fresh tomatoes are not available, canned tomatoes can be purchased but used without the peel.
2. Buy an avocado slightly soft, so that when lightly pressed with your fingers, the fruit is slightly crushed, and not springy - this means that it is ripe and its flesh becomes oily. Otherwise, it will be dense and you will not get the desired consistency. Cut the avocado vertically in half, twist the two halves slightly in opposite directions, freeing one from the other. With a teaspoon or tablespoon (depending on the size of the fruit), remove the pulp from the peel.
3. Cut it into small cubes and place in a container with chopped tomatoes.
4. Peel red or onions from the husk, rinse them under running water. Cut into small cubes and send to the rest of the ingredients.
5. Transfer everything to a deep glass or bowl of a food processor / chopper. Pour in lemon juice, add salt and ground black pepper. Purée with a hand blender or whisk with a food processor until smooth and creamy.
6. Place the prepared sauce in a bowl or bowl.
Serve the Mexican dip immediately after cooking on a platter with chips, baked pita bread, shawarma, etc. - don't limit your imagination!
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