Guacamole is so quick and easy to throw together and is perfect when used as a dip, dolloped onto burgers or served with cheesy nachos.
Guacamole is a thing that happens a LOT around these parts. It is my go-to snack paired with corn chips or home-made tortilla chips, it is dolloped generously on sandwiches, burgers and tacos and is served alongside quesidillas, nachos and loaded fries. It is my ultimate accompaniment and it’s not hard to see why.
First of all, you can not beat how quick it is. Literally 5 minutes from taking the avos from the bowl on the counter and I have a bowl of pale green deliciousness. It’s also incredibly healthy and one of those things I feel can be served in abundance due to it being so good for you. But here’s where we might disagree. I can not STAND tomatoes in a guacamole. I struggle with fresh tomato in foods as a whole (I always remove it from my burgers/sandwiches), but in guacamole they ruin the whole show. In my humble opinion. I know of a few people who agree with me and I’m quite chuffed that these are either actual Mexicans or people that have travelled there on numerous occasions. But, if you want, feel free to add some chopped cherry tomatoes to your guacamole recipe. Another thing I do a little differently is to use lemon juice and not lime. This is really not because of any firm beliefs on my side but more just what I grew up with. We didn’t have access to limes when I was younger so I used to use lemons from our lemon tree to flavour my guacamole. Lime juice has a more aromatic fragrance that it lends to the guacamole but I do love lemon so much and so that is what I use. I think it’s just important that there is some form of acid in the guacamole to cut through that lush richness of the avo and also preserve its pretty creamy green. A little sprinkling of (very) finely chopped red onion, a little coriander (or a lot, if you like the stuff) and a lot of salt and pepper and you have pure Heaven. Now get dipping!
- 4 ripe avocados
- ½ cup finely chopped red onion
- ½-1 jalapeño finely chopped (to taste)
- juice of 1/2 lemon
- salt & pepper to taste
- coriander finely chopped, to taste
Scoop the avocado flesh from the skins and place in a bowl.
Mash with a fork then add the red onion, jalapeño, lemon juice, salt, pepper and coriander.
Mix well and serve.