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Guacamole is Mexican, sure; but as the Peruvian version of this famous avocado dip is so popular in the country and accompanies numerous starters and other dishes it just belongs to the Peruvian Salsa section.
Prepared with ripe local avocados, tomato, onion, aji or rocoto paste and a splash of Peruvian lime juice, the Peruvian Salsa de Palta makes for an impressive change.
Peruvian Guacamole is a must when serving appetizer like Tequeños or Fried Cassava (Yuca Frita), but often it also accompanies meat and fish dishes, salads, sometimes even empanadas and (party) snacks.
As the Peruvian Guacamole is nearly as quickly prepared as the boring mayonnaise–avocado version mostly eaten around the world, but is so flavorful and a perfect balance between the freshness of the tomato / onion paste and the richness of ripe avocados you should tried out our really simple recipe.
How to make the perfect Peruvian Guacamole?
One secret to a fantastic Guacamole consists in the usage of the right avocados. Only use perfectly ripe fruits without dark spots. But when are avocados ripe and have developed their full flavor? Just gently press the avocado on top. If it feels soft and gives slightly to your touch, it's good to eat.
As paltas, the Peruvian name for avocados, don't ripe on the tree, you often only get them hard / unripe in supermarkets or on markets. To ripen them just toss the avocados in your fruit basket next to some apples or bananas and they will be perfect in two or three days.
The second secret: first prepare the tomato / onion / chili paste and let it sit for a few minutes until all flavors developed. Only then combine it with the mashed or blended avocado.
