There are as many ways to make guacamole as there are varieties of avocado in Mexico, and I’m not going to pretend that this is the echt version, but it’s still delicious. And, best of all it takes maybe four minutes. Sold? I knew you would be.
Traditionally this is made using a Mexican molcajete, a basalt pestle and mortar (you can buy them in the UK here), but pounding the avocados in your everyday pestle and a mortar will do just fine. Otherwise a bowl and the back of a fork will suffice. (My everyday motto in the kitchen is – there’s always a solution)
This recipe is included in my cookbook, Friends, Food, Family.
Two large avocados (or four of those baby ones)
Half a red onion
Dash of Hot Sauce (Tabasco is good)
1 tbsp of Lime Juice (or lemon)
A good pinch of rough sea salt (helps grind everything together)
One finely chopped small tomato
One leafy stalk of coriander, chopped finely with stalk included (optional for coriander-swervers)*
Halve & scoop out the avocado flesh into a mortar (or a bowl).
Add the dash of hot sauce, onion, lime juice, salt, coriander and tomato
Pound it all together with a pestle & mortar. Guacamole is supposed to be chunky, so don’t reduce it to pulp.
Eat with chips — or crudities if you are being healthy.
Don’t make in advance: guacamole is all about the fresh flavours.
* Many people who loathe coriander and say it tastes soapy aren’t just being fussy – they have a genetic predisposition to the aldehydes contained in coriander, meaning that the predominant flavour that they can discern really is soap.