Guacamole

This classic Mexican side dish and dip made primarily from avocados is such a well-known dish and synonymous with parties and a fiesta atmosphere, singing of laid back summer evenings. It’s also incredibly easy to make at home. There are some dips that you can get away with by buying from the shops. Guacamole is most definitely the exception and considering how easy it is to make, and how unbelievably vile shop-bought versions are, there’s no excuses for this one.

Chillis

For me it’s all about the avocado but I have found that many recipes for guacamole use extra spices, tomato, and coriander (cilantro). However, I feel that they just tend to cloud and overcomplicate something that should be the opposite of that idea, simple and uncomplicated. Traditionally made with lime juice I think it actually works better with lemon juice as it lets the flavour of the avocado shine through but of course use limes if you prefer.

Avocado is notorious for going brown pretty soon after exposure to the air. The lemon/lime juice works, not only for flavour, but to counteract this and maintain the wonderful bright green flesh of the avocado. Those of you who have made guacamole at home before and put the leftovers into a container, only to be disappointed by finding brown mush when retrieved from the fridge the following day, take note:

Tip to keep guacamole for longer

When making the guacamole keep the avocado stones aside. Place any leftover guacamole into an airtight container. Push the stones into the guacamole, place cling film (plastic wrap) directly onto the guacamole and cover with the lid. It should keep well in the fridge for 2 days. To serve, remove the stones, place into a serving container and stir well.

Guacamole ingredients

Ingredients

• 2 ripe avocados, halved, peeled and stones removed
• ½ red chilli, deseeded and finely chopped
• ½ red onion, very finely diced
• 1-2 tbsp. lemon juice (or lime juice if you prefer)
• 1 tsp. sea salt flakes (or ½ tsp fine sea salt) or more to taste

Method:

1. Place the avocados and mash with a fork or muddler, or even use a pestle and mortar. It should maintain some texture so make sure it stays a little chunky.
2. Add 1 tbsp. lemon juice and stir through. Season with salt and taste. It may need more salt than you think, and adjust with more of the lemon juice if needed.
3. Add the red onion and red chilli and stir through.
4. Serve immediately with tortilla chips or see note above to keep for longer.

Mash with a muddler making sure to retain a chunky texture

Serve with tortilla chips