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Guacamole is the Aztec for ‘avocado’ (guac) and ‘sauce’ (mole). The secret to a good one is to use ripe avocados and masses of fresh coriander and lime. Then just season well and eat knowing that it not only tastes outrageous but is incredibly good for you.
Put a quarter of the onion and half the chilli and salt in a pestle and mortar and mash to a rough paste.
Cut open the avocados, remove the stones and scoop out the flesh into the mortar (or into a large bowl if your mortar is small).
Roughly mash the flesh with a fork, adding half the lime juice as you go. When you have a rough guacamole, stir in the rest of the lime juice, red onion and chilli and the coriander.
Season with plenty of black pepper and more salt if you think it needs it. If it doesn’t taste delicious by this stage, think whether it might need more lime juice or coriander.
Serve the guacamole with freshly made Totopos (tortilla chips) or bought tortilla chips.
Makes enough for 6.
Tip: To make sure your avocados turn ripe, keep them somewhere warm, in a brown paper bag with a banana. The enzymes in the banana will magically ripen the avocado.
Guacamole with tomato and garlic: Add 1 small clove of garlic in the first step and mash up with the chilli and onion, then add 1 very ripe deseeded and diced tomato at the end.
Copyright ‘Mexican Food Made Simple’ by Thomasina Miers published by Hodder & Stoughton RRP $45.00
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