Guacamole is “a verdant, thick textured bowl of festivity, ripe with the elusive flavour of avocado. Mash in a little lime juice, raw onion, coriander, chilli and perhaps tomato, and the avocado fully comes alive”. Rick Bayless, an award winning chef specialising in Mexican food.
Rick Bayless sums up what Guacamole should be like better than l ever could. Guacamole should be fiesty and fresh tasting to cut through the creaminess of the avocado.
My recipe is a pared down version consisting of the main ingredients that define a Guacamole. But if like Rick you’d like to add other ingredients to your Guacamole, l’ve listed them below as well as a link to Rick’s version.
- Cumin: add just a pinch or two
- Tomatoes: stir through diced tomatoes
- Chives: finely chopped chives can be used in place of spring onions/scallions
- Red onion: finely diced can also be used in place of spring onions/scallions
- Bacon: use diced, crispy bacon as a garnish
- Lemons: if limes are too expensive or unavailable, lemons are a good substitute
- Sour cream or tahini: not my thing, but you could stir through a tablespoon or two of either
- Smooth or chunky: l prefer smooth even if takes a little longer to mash down. It’s totally a matter of personal preference.
When l first tried avocado as an eight year old, l thought it was the most exquisite thing l had ever eaten. Back then avocados were considered exotic and not part of the everyday diet.
l also wondered how anything could taste so velvety and creamy, and still be good for you. I don’t wonder that anymore; l’m just glad they do!
- 2 ripe avocados (note 1)
- 2 tbsp finely chopped coriander/cilantro
- 1 tbsp finely chopped serrano or jalapeno chili
- 2 finely chopped spring onions/scallions
- 1/2 tsp salt
- juice of 1 – 2 limes
- optional: 1 – 2 ripe tomatoes (peeled, deseeded and chopped)
- Place all ingredients (except the lime juice) in a medium sized bowl.
- Use a potato masher or large fork to mash the avocado to desired consistency.
- Add the juice of 1 lime.
- Have a taste and adjust to your liking; more salt or lime juice perhaps.
- Serve with corn chips.
- How to peel an avocado: Make a cut all around the avocado lengthways. Use your hands to twist the avocado in opposite directions. To remove the pit: Use both thumbs to press the top of the pit downwards. The pressure of your thumbs should dislodge the pit. Alternatively, either scoop it out using a spoon or strike the pit with a knife with enough force to lodge it securely. Twist the knife from side to side until the pit breaks free from the flesh.