Guacamole
Homemade guacamole recipe. This Mexican dip is an essential side served with a plate of nachos, alongside a burrito, tacos, quesadillas, or a bowl of homemade chilli con or sin carne.
Servings 6
Ingredients
- 3 ripe avocados
- juice from 1/2 a lime add more if you desire
- 125 g tomato (deseeded and finely chopped) I use vine-ripened tomatoes for the best flavour
- 1 small red onion finely diced
- 1 garlic clove finely minced
- 1 green chilli (deseeded and finely chopped)
- small bunch of fresh coriander finely chopped
- pinch of ground cumin optional
- salt and black pepper to taste
Instructions
- Start by prepping all your add-in ingredients. Deseed and chop the tomato, red onion, garlic clove, green chilli and coriander. Have these ready to mix in.
- Halve and stone the avocados - leave one stone for storage later on. Scoop the flesh out from the skin and add to a medium-sized mixing bowl. Squeeze the lime juice in the bowl.
- Smash slightly, leaving a few chunks of avocado. Add all the remaining ingredients to the bowl (the chopped tomato, red onion, garlic, green chilli, coriander, cumin, salt and pepper).
- Stir to combine fully, then place the guacamole mixture in a serving bowl/dish of your choice. If not serving straight away, place the avocado stone you reserved earlier in the centre and cover tightly, before storing in the fridge.
- The guacamole will keep for up to 2 days. It's best eaten on the day of making.