A recipe for guacamole after a two month hiatus may seem a little underwhelming. I completely understand that. This is, in fact just a basic recipe for it. But can I just say that this guac is so good, that I seriously contemplated categorizing it as a starter rather than as a dip (I usually plow through the entire bowl in one sitting if that offers any explanation).
I like lots of zing in my guac and if you’ve glimpsed through the recipe, you’d have noticed that there’s a lot of lime juice in there for this quantity. It feels like a bit of a rant when I talk about what makes guacamole delicious; it’s an established fact. Since avocados are bland and buttery in texture and taste—not that there’s anything wrong with this or anything—you need ingredients that don’t compete with, but rather accentuate it: lots of chopped coriander, chilli, and lime juice.
As I type this, I realize that nobody really needs a guacamole recipe to be able to make a good batch. If pressed, I could even write one down in a single sentence. But to take something from good to great, it’s the little details that make a difference. After a lot of tweaking, here’s one that works for me every time!
- 2 ripe avocados
- ½ an onion, finely chopped
- ½ a garlic clove, minced
- 3 - 4 ripe cherry tomatoes / ½ regular tomato, de-seeded and finely chopped
- 2 green chillies, finely chopped
- A small handful of coriander leaves, chopped
- Juice of 2 limes
- Extra virgin olive oil (optional)
- Freshly ground black pepper
- De-stone the avocados, scoop out the pulp and add to a bowl; mash with a fork, keeping it slightly chunky.
- Add the onions, garlic, tomatoes and chilli to the avocado and season with lime juice, pepper and salt. Taste and adjust seasoning at this stage.
- Stir in the coriander leaves and pour over a good drizzle of olive oil. Serve immediately.
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