Guacamole
Deborah
Fresh and full of flavour...enjoy as a side with any of your favourite Mexican dishes or on toast for breakfast.
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Assembly time: 5 minutes mins
Total Time 15 minutes mins
Course Breakfast, Side Dish
Cuisine Mexican
- 1 jalapeno or serrano green chilli deseeded and finely chopped
- half a small white onion finely chopped
- 0.25 tsp salt
- 1 large or 2 small ripe avocado stoned and peeled
- juice of half or 1 lime to taste
- a small handful of coriander chopped
Pound the chopped chilli in a pestle and mortar with the onion and salt. When they’re broken down to a lumpy paste, add the avocado and break up the flesh roughly with a fork (keep it a bit lumpy). Depending on the size of your pestle and mortar, it might be better to transfer the chilli and onion mixture to a bowl and then add the avocado to the bowl.
Stir in the lime juice, to taste (I try half first, then add the other half if I think it’s needed – which I usually do for a large avocado), and the chopped coriander. Serve immediately. It will keep overnight in the fridge in an airtight container.
- This guacamole recipe is easily adapted if you’re cooking for less or more people.
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Keyword avocado, avocado on toast, breakfast, Rick Stein, The Road to Mexico, vegan, vegetarian