June 3, 2011
I think everyone’s perfect guacamole is a personal preference. But shop bought will never darken your door again once you’ve made your own, I used to think shop brought was fine until I did make my own and it took me 2 minutes and was 10 times better.
I like mine chunky and fresh with tomatoes and chilli and a ton of lime.
Do you ever have difficulty getting the flesh out? I like to cut around the edge with a sharp knife, if ripe enough you don’t need to go deep.
Then scoop it out with a spoon, again if ripe it should come out in one perfect piece. If you have difficulty then it probably isn’t quite ripe enough to do this, it will also be harder to get the stone out.
Am I missing a trick here? How do you do it?
3 ripe avocados
1–3 red chillies, finely chopped
handful of fresh coriander, roughly chopped
10 cherry/mini plum tomatoes
juice of 1 lime
sea salt and black pepper
1. Cut the avocados into smallish pieces and mash up with a fork into a chunky paste, leaving some pieces.
2. Add the chillies, tomatoes and coriander, then season and add the lime juice to taste.
Serve immediately or it will go brown, or cover the surface with cling film and pop in the fridge, maybe adding more lime juice.
Fresh! A little friday snacky treat, you could serve with home made pittas for a great lunch or you could just get the tortilla chips out!