Guacamole are very much like roast potatoes, everyone has an opinion on how to make it and every method is slightly different.
In general I’ll eat any guacamole that’s on offer. But I do have my own preference. I like there to be a decent amount of lime so I get a nice contrast of sour against the creaminess of the avocado. Then I need a good amount of garlic, coriander and a touch of onion, spring onion or chilli.
I’ll make guacamole to accompany Mexican style dinners like fajitas or enchiladas. Other times I’ll make a massive bowl of guacamole to eat with a giant bag of tortilla chips whilst settled down in front of the telly.
A few elements of guacamole are optional so do experiment to find what flavours work best for you.
Some like to chuck in some fresh diced tomatoes, others like some finely diced red onion, I have even seen some sour cream drizzled through the guacamole. I, however, like some spring onion, a touch of chilli and a truckload of coriander.
Guacamole (serves 2)
1/2 lime, juice only
1 spring onion, finely sliced widthways
1tsp garlic puree
1 small red chilli, deseeded and very finely chopped
Slice the avocado in half lengthways, remove the stone, scoop out the green flesh into a small-medium sized bowl and give it a bit of a mash with a fork. Try to leave it a bit lumpy though for a nicely textured dip.
Add the lime juice, spring onion, garlic and red chilli and give it all a good mix.
Sprinkle the salt and coriander, give it one last stir.
Refrigerate for at least half an hour to let the flavours do their thing and start working together.