Guacamolata – Avocado Sauce

guacamolata avocado sauce - trust in kim

When I was in the Yucatan earlier this year I found a lot of places serving this runny avocado sauce with their tacos and some other dishes like eggs and fish. It is creamy, yet without any dairy.  When I took a cooking class at Altamar Restaurant in Tulum, the chef told me the ingredients for the sauce, which he called guacamolata.  Last night I was making several salsas to serve to company, so I gave this one a try.  It’s a nice light tasting sauce that doesn’t overpower the rest of the food you are drizzling it on, and a pretty colour too! People who aren’t into spicy foods will appreciate this option.  I served it with a spoon in it so that people could drizzle it on the chip they had dipped into the spicier salsa, to take a bit of the power out of the spice.

What you need:

1 ripe avocado (you know it’s ripe when you can press the little stem in easily – it should still be somewhat firm)

2-3 tablespoons chopped onion (I also used some grilled onion)

2-3 tablespoons chopped cilantro

juice of 1/2 lime

water to make it runny

salt to taste

What you do:

1. Put the avocado, onion, cilantro, lime juice and some salt into a bowl.  Add a little water and use an immersion blender to blend it together (or put it all in a blender).  Add more water until it is a very smooth and somewhat runny sauce.  Taste and add more of whichever ingredient you think it requires.  For serving with fish you can add more cilantro.

The sauce retains its green colour even if you don’t use it right away, so you can store it in the fridge for a few days.

Here is a picture of my breakfast at la Bruja on Isla Mujeres, Mexico, with some of this avocado sauce.
Here is a picture of my breakfast at la Bruja on Isla Mujeres, Mexico, with some of this avocado sauce. 

 

 

 

 

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