Saturday, January 18, 2014



Avocados - 2 small
Red Onion - 1 small
Tomato - 1 small
Jalapeno Pepper - 1
Garlic Clove - 1
Coriander Leaves - 4 stalks
Peppercorns, freshly ground - 1/2 tsp
Fresh Lemon Extract - 2 tbsps
Salt - to taste


  1. Chop onion, tomato and jalapeno pepper into small pieces.
  2. Mince garlic.
  3. Take chopped onion, tomato, jalapeno pepper, garlic and coriander leaves in a bowl.
  4. Gently press these veggies using a fork to mash them slightly. Do not over-do.
  5. Add salt and ground peppercorns. Mix well.
  6. Half the avocados vertically as shown.

  7. Discard the seed.
  8. Using a spoon scoop out the buttery pulp into a small bowl.
  9. Pour a tbsp of lemon extract on the scooped out avocado pulp.
  10. Using a fork, gently mash the pulp, adding the remaining lemon extract. Let the pulp be a little chunky instead of mashing it down to form a smooth paste.
  11. Add this pulp to the veggies and mix until well combined using a fork.
  12. Serve immediately as dip for Nachos, tortilla chips. This can be eaten without any accompaniment too or with your favorite salad.

  1. The avocado that has browned outer cover and are soft when pressed are just right to be used in preparing Guacamole.
  2. The lemon extract is the magic ingredient that prevents avocado pulp from turning brown due to oxidation.
  3. If jalapeno pepper is not available, replace it with 1/4 capsicum/bell pepper.


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