Guacamole recipe
Guacamole is one of my all time favourite dips and I make it at least a couple of times a week so I figured it’s about time I share my recipe with you all. This guacamole is really quick and easy to make and is amazingly satisfying. Avocados are packed with potassium, vitamin K, vitamin E and B vitamins and are almost 60% monounsaturated fat (that’s the really good type of fat). Guacamole is typically served with tortillas, but I usually eat mine with vegetable crudités, spread on pumpernickel bread or right off the spoon since it’s so good and healthy.
All you really need to make guacamole is ripe avocados, salt and a little squeeze of lime or lemon juice to balance the richness of the avocado. Then comes optional chopped coriander, chiles, onion, and tomato. The trick to making perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
Ingredients:
- 2 ripe avocados
- 1/2 teaspoon salt (preferably pink Himalayan
- 1 tbsp of fresh lime juice or lemon juice
- 2 tbsp of minced red onion or thinly sliced green onion
- 1-2 small chiles, stems and seeds removed, minced
- 2 tbsp coriander (leaves and tender stems), finely chopped
- A dash of freshly grated black pepper
- 1/2 ripe tomato, chopped
Method:
- Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
- Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.)
- Sprinkle with salt and lime (or lemon) juice. Add the tomato, chopped onion, coriander, black pepper, and chiles. Chilli peppers vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.