Guacamole
Home-made guacamole is so quick and easy to make, and in my view, so much tastier than the mass produced variety. An added bonus is that you can also adjust the flavours to suit your own taste.
I've read that traditional guacamole is simply mashed avocado and salt, although onions, chilli and coriander are often included. Tomato it seems is a new addition, so an optional ingredient here.
Guacamole is best eaten as soon as you make it, otherwise it has a tendency to turn brown - although adding a little more lime juice can help keep it fresh for a little while longer.
1 extra large or 2 small ripe avocados
1 small tomato (optional)
½ red onion
½ lime
½ - 1 fat green chilli or chilli flakes (optional)
Handful of fresh coriander
Seasoning
- Cut the avocado in half and remove the stone.
- Peel the avocado and roughly chop. Place in a bowl and squish with the back of a fork.
- Roll the lime on a hard surface (helps to release the juices) and then juice ½ the lime and pour over the avocado.
- Finely dice the tomato, red onion and coriander and add to the bowl.
- Remove the seeds from the chilli and then finely dice it, before adding to the rest of the guacamole mix.
- Season and stir well to combine.
