Guacamole
- Serves: 4-6
- Preparation time: 15 minutes
- Total time:
Ingredients
- 2 large ripe avocados
- 1 red onion, chopped
- 1 tomato, deseeded
- 3 tbsp. lime juice
- 1 green chilli, deseeded
- 1 red chilli, deseeded
- 1 garlic clove, minced
- A handful of chopped coriander/cilantro
- Salt, to season
Guacamole is an avocado based sauce, originally created in the 16th Century by the Aztecs of Central Mexico, and has become an essential accompaniment to many Mexican and Tex-Mex dish. You can use Guacamole as a dip for nachos, a side for Burritos and Fajitas, or even as part of a salad, making it a pretty useful recipe in the warmer months.
This guacamole recipe couldn't be simpler, and it tastes far more soothing and pleasant than the readymade stuff, – and with the red colours speckled through, looks a damn site more appetising!
This sauce lasts for a few days in a refrigerator, and is best prepared much in advance anyway I think.
Method
- Half the avocados, and use a spoon to remove the large pit inside, then spoon the soft flesh into a food processor. If the food processor is small, just put in half for now and add the rest when there is room.
- Add the roughly chopped onion, garlic, and the deseeded tomato and chillies – the sauce works so much better without the seeds!
- Push the ingredients down with a spoon, and add the lime juice and the coriander/cilantro and blend to almost the desired consistency – I prefer it not too smooth as the colours and texture look prettier!
- Have a taste, then season with salt, the flavours will combine even better with a sprinkle of salt and some time in a refrigerator.
- Spoon the mixture into a small serving bowl
- Refrigerate for 30 minutes to an hour, so the flavours can combine and mature.
- Serve in a bowl, and let people spoon it onto their burritos or fajitas themselves!
The origin of guacamole is the Aztec avocado sauce called ahuaca-hulli.
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