If you want to learn how to make Babalus Guacamole Recipe, this is the place to be. This guacamole is known for being really, really smooth, has the flavour of fresh limes and just a bit of a bite as an aftertaste. You needn’t be a chef. With a few simple tips, you can turn out the same taste as at a good restaurant.
Before we really get into it, here’s what we’re trying to do. First, ripe avocados. Squeeze some juice from the lime and mix it up until the acidity matches perfectly with nature. Add in onion, cilantro, chilli to taste and then season just right. The magic lies not only in preparation but also in proportions: how do we make it so that chunks are still there without turning it all into a puree?
In this tutorial, I will introduce you to all the elements of babalus guacamole that you can make at home, and adjustment possibilities if you want more or less heat. You will learn how to select avocados, stop them from going black in the tiniest bit of air and serve guacamole just at the perfect moment. The purpose? A bowl that vanishes in only a few moments.
Babalus Guacamole Recipe From OohDish!
Babalus Guacamole Recipe with a Twist
Equipment
- Knife
- Chopping board
- Mixing bowl
- Spoon or fork
- Serving bowl
Ingredients
- 3 ripe avocados
- 1 small mango peeled and diced
- 1 tablespoon coconut cream
- 1 lime juice
- 1 small onion finely chopped
- 1-2 small red chilies finely chopped, adjust to taste
- Fresh cilantro chopped
- Salt to taste
- Olive oil for drizzling
- Seeds from half a pomegranate for garnish
Instructions
- Cut the avocados in half, remove the pit, and scoop out the flesh into a large mixing bowl.
- Add the diced mango, coconut cream, and lime juice. Mash everything together with a fork or spoon until the desired consistency is reached, keeping some chunks for texture.
- Add the chopped onion, chilies, and cilantro to the mixture. Stir well.
- Season with salt to taste and drizzle a little olive oil on top for extra richness.
- Garnish with fresh pomegranate seeds and a few more cilantro leaves.
- Serve immediately with tortilla chips, vegetables, or as a topping for tacos.
Notes
- For a spicier kick, feel free to add more chili or use a hotter variety.
- If you prefer a smoother texture, you can blend the ingredients instead of mashing.
- To prevent the guacamole from turning brown, cover it tightly with plastic wrap, pressing the wrap directly onto the surface, and refrigerate if not serving immediately.
Share Your Twist!
Here’s another version of the babalus guacamole trick I’ve developed myself. There is even a little mango, to bring out a sweet and savoury aroma (I say ‘even’, because some people find this too sweet). Of course, just as with all the classic elements: avocado, lime, chilli, I also add a small ripe mango, diced into cubes to bring some fresh sweetness that is combined perfectly with the spiciness of chillies and acidity of limes.
I also love to spoon in a little coconut cream, only a spoonful, to give it even more thickness and a hint of the exotic. For decoration, I sprinkle the guacamole with pomegranate seeds, which gives a nice melody of freshness and crunchiness.
Of course, I must not forget a splash of top-quality olive oil as the finishing touch, which can fill up any cracks in the flavour profile and adds a touch of lustre. This is my trademark guacamole, the one that always astonishes my guests!
