Blog Title

Guacamole

GUACAMOLE

My family (Sophie's, that is) is going to Mexico for a holiday, largely propelled by one daughter's insatiable appetite for guacamole. I only wish I was joking. This is one expensive dip.

But it's not completely lunatic. I would happily go a long way for a good guac. It's so universally pleasing and versatile: make it chunky and it's a salad for spice-rubbed grilled fish; blitz it smooth and it's a dip for prawns; land anywhere in the middle and you have a taco-stuffing, corn-chip-dipping side/spread/garnish for a million dishes. What makes it so special - aside from the name which, apparently, should be pronounced more like hwacamole, with a sort of cat-with-a-furball hoik on the first syllable - is that it manages to be both creamy and tangy, cooling and fiery. What a contradictory little bowlful it is, to be sure.

Everyone has their favourite recipe. I've included tomato here but I most often make it without. Experiment and see what you like best. To me, the essentials are great avocados, salt and heaps of lime. The rest is mere detail.

 

Guacamole

Ingredients

2 ripe avocados, flesh only
0.5-1 clove garlic, minced
1 tomato, deseeded and finely chopped
1/4 bunch coriander, leaves and stalks finely chopped
Juice of 1-2 limes
1-2 tsp pickled jalapenos. roughly chopped
White parts of 1-2 spring onions, finely sliced
Generous pinch of salt

Method

Place all ingredients in a medium-sized mixing bowl. Use a fork or, better still, a potato masher to bring it all together into a chunky salsa. Keep going if you'd like it smoother - but we do like a bit of rough in our guac. Serve with enchiladas, chilli con carne, quesadillas, fish fillets, grilled chicken... or just corn chips and beer.