As I told you in my last post featuring the beetroot hummus (pictured below), I could happily eat an avocado a day, probably two, so guacamole is my best friend. When I went to Mexico last year I insisted on ordering guacamole at every single place we ate. That meant four weeks of one (or sometimes two) servings of guacamole a day. I could occasionally see the other girls getting a bit tired of it, but once it hit the table everyone was happy to eat it, because everyone loves guacamole right?
I am now quite the guacamole connoisseur, or at least I like to consider myself so, but to be honest I don’t have a definitive favourite guacamole recipe because it depends on my mood. Sometimes I want simple avocado, lime juice and salt. Sometimes I want lemon juice instead of lime. Sometimes I want a truck load of garlic. But when I’m feeling super inspired, I go all out with garlic, tomato, coriander and pickled jalapeños. As I said in the last post, if you can find yourself a fresh jalapeños then feel free to use it, but I never can.
I want to stress that this recipe is just a guide. If you don’t have all of the ingredients on hand don’t worry. Taste, taste and taste again and add what you want, make it your own!
- 2 ripe medium sized avocados
- 1 roma tomato
- 2 cloves of garlic
- ¼ cup sliced pickled jalapeños
- ½ small red onion
- Handful of coriander leaves and stalks
- Juice of 1 lime
- Plenty of salt and pepper (to taste)
- Halve the avocados and remove the stones (if you aren't serving it straight away keep one of the stones to sit on top of the guacamole to prevent it form turning brown)
- Scoop the flesh into a bowl and mash roughly with a fork
- Crush the garlic and chop the tomato, jalapeño, onion and coriander nice and finely, adding them to the avocado
- Add the lime juice and stir everything together, leaving it a bit chunky
- Season well and then dig in