erves 6
Ingredients
3 whole ripe avocados
½ white onion, finely diced
¾ cup diced tomato flesh
1 small bunch fresh coriander, finely chopped
¼ medium garlic, finely grated
2 tablespoons lime juice
2 teaspoons jalapeno Tabasco
1 teaspoon salt
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Take care here; this is where a lot of people cut themselves. If you’re smart using the chopping board to ensure you don’t slice your hand into two.
Using an old fashioned potato masher or a large fork. Smash your avocados Go chunky. Tastes differ, but I find that most people enjoy coarse-textured guacamole with chunks of avocado. Not only is the texture of the guacamole satisfyingly wicked but it shows your guacamole is the real deal.
Finely chop the onion then scoop up the onion into a strainer and rinse under cold water. Shake off all the excess water and add into the avocado
Cut the tomatoes in half then using a teaspoon or tablespoon depending on the size of your tomatoes and remove the interior of the tomatoes. Using a sharp knife cut the tomatoes into a dice. Now scoop then up and add into your bowl.
Take the coriander as little or as much as you like. Roll it up and cut into what in kitchens we call chiffonade.
Garlic: Some people like their guac with garlic, others like it without. I love just a little. Grate a quarter of a medium clove into your guac.
Now juice the lime. I like to measure the amount, often people will go a little crazy with too much lime juice to stop the guac going brown. It’s not a lime guacamole.
Traditionally jalapeño or Serrano chilli is used. Good luck with finding either of those so I am using Jalapeno Tabasco which is available online or at most supermarkets. Add as much or as little as you like I am adding 2 teaspoons.
Season with your favourite salt. Mix well; taste it now and adjust for your taste preference. Feel free to add some cracked pepper.
Serve with corn chips Store prepared guacamole, transfer it to an airtight container and pack down to release any air bubbles. Slowly pour water over top of guacamole to cover, then secure lid and refrigerate. Those method works really well for up to 24 hours.
When ready to eat, pour water out of container, stir guacamole and serve. Alternatively, instead of covering with water, you can press a piece of plastic wrap over surface of guacamole before securing lid. This isn’t as fool proof as the water method, but still works well!