Vacuum-packed guacamole

Avouez, vous l’avez déjà fait : fermer les yeux après une bouchée de guacamole en vous imaginant sous le soleil mexicain, tortilla à la main. Bonne nouvelle : on vous propose la recette de guacamole maison parfaite, simple, fraîche et ultra gourmande. À déguster à l’apéro, en accompagnement ou directement à la cuillère (on ne juge pas), ce grand classique est aussi rapide à préparer qu’à savourer… avant qu’il ne disparaisse.

For how many ?

Ingredients

Avocat (mûrs mais fermes)

2 pièces

Oignon rouge (petit, finement haché)

1 pièce

Tomate (épépinée et coupée en petits dés)

1 pièce

Ail (écrasée)

1 gousse

Citron vert (jus)

1 pièce

Sel

Poivre

Coriandre fraîche (facultatif)

Piment ou paprika (facultatif)

Steps

Admit it, you've already done it: close your eyes after a mouthful of guacamole and imagine yourself under the Mexican sun, tortilla in hand. Good news: we offer you the perfect homemade guacamole recipe, an easy, fresh and ultra delicious recipe. To be enjoyed as an aperitif, as an accompaniment or directly from a spoon (we don't judge), this great classic is as quick to prepare as it is to enjoy... before it disappears.

Cut the avocados in half, remove the pits and scoop out the flesh.
Mash it with a fork to obtain a smooth texture with a few pieces. Avoid using a blender as this will make your guacamole too smooth.
Add the onion, tomato and garlic, then mix gently.
Season with lime juice, salt, pepper and spices according to your taste. Taste, adjust seasoning.
Place the guacamole in your vacuum bag, making sure to leave 2 cm free at the top of the bag. Place the bag in the vacuum chamber of the machine and close the lid. Make sure the bag is positioned at the bottom of the machine to keep the liquid at the bottom. Remove the air from the bags manually by pressing “Suction” (liquid food), then “Seal”.

By putting your guacamole sous-vide you will concentrate its flavors and extend its lifespan, you will be able to keep it like this 5 days in the refrigerator and up to 3 months in the freezer, be careful however defrosting can slightly change the texture.