Guacamole
Fresh and full of flavour...enjoy as a side with any of your favourite Mexican dishes or on toast for breakfast.
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- Avocado - make sure your avocado is ripe for the best flavour and creaminess. If it's not ripe enough, place it in a paper bag with a banana for 24 hours.
- Optional extras - try adding diced tomatoes, garlic, ground cumin or a splash of olive oil for richness.
- Toppings - try crumbled feta, bacon bits, chopped boiled egg or chilli flakes.
- This guacamole recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 279mg | Fiber: 4g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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