Guacamole /

Guacamole is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for limited tomato, spicy minced chile such as jalapeno, white onion, lime juice, and/or additional seasonings. Guacamole was made by the Aztecs as early as the 16th century. After the arrival of the Spanish conquistadores, guacamole became popular in Spain. The name comes from an Aztec dialect via Nahuatl āhuacamolli, from āhuacatl (="avocado") + molli (="sauce"). In Spanish, it is pronounced [ɡwakaˈmole], in American English /ˌɡwɑːkəˈmoʊliː/, and in British English sometimes /ˌɡwækəˈmoʊliː/. Thinner and more acidic, this is a Venezuelan sauce based on avocado but made with vinegar, and is used over parrillas (grilled food), arepas, empanadas and any other dish. It is common to make the guasacaca with red chili peppers instead of tomato and jalapeño, as a hot sauce is frequently offered in a separate container. Prepared and fresh guacamoles are available in stores, often available refrigerated. The non-fresh guacamole that is most like fresh is preserved by freezing or sometimes high pressure packaging.