When we lived in El Salvador, I realized they treat avocado differently as we do in the Philippines. I was amazed when they ate avocado as an accompaniment to their main meal. As with us Filipinos, you'd find avocado shake, avocado ice cream and my favorite, frozen mashed avocado with condensed milk. I always smile at the awkward facial reactions of the latinos whenever I tell them about this. Over there, I learned to make Guacamole, with variations of putting boiled egg or minced garlic, which I refuse to make. Over here, it is unfortunate that it is not easy to find coriander which I think is the distinctive ingredient of Guacamole. And an interesting thing I was told is that if I leave the seed in the finished Guacamole, it will not turn black at all. Myth? Check it out yourself. And sorry I cannot tell you exactly how much you need...
Ingredients
Ripe avocado, pitted and mashed
Tomatoes, chopped
Red Onion, chopped
Lime or Lemon
Salt and Pepper
Chopped Coriander
Direction
Mix them all up, add olive oil if you wish. Enjoy with Taco chips.
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