Guacamole (or Guac as we call it sometimes) is a dip made out of avocados and chillies. It is an absolute Mexican classic which is creamy, zingy and quite kicky. However, the last one is up to you. We like it hot but not mind (or bum) numbingly hot.
Recipe Notes for Guacamole: A Mexican Classic:
Here, I put together a few pointers for successful Guacamole for you:
• For a good Guacamole, choose your avocados carefully as they are the main ingredient here. Make sure they are ripe and soft to make mashing easier. As for the mashing part, I like my Guacamole a little rustic, to be honest. That means mine is not that smooth because I deliberately leave lumps.
• As for the chilli, you might like to add your fresh chillies gradually. Sometimes you just never know how hot they are. Even if grow your own chillies.
• And lastly, always serve your Guacamole with corn chips. Always. I use Macro Organics corn chips. They are easy to get from Woolworths here. Certain organic and health shops carry other brands, as well. You might like to check out your local health shop or any organic grocery store.
And, here’s the recipe for this Mexican beauty:
Guacamole: A Mexican Classic
2 large ripe avocados, stoned and peeled
2 tsp finely chopped onions
1 garlic clove, crushed
2 tbsp lemon or lime juice
½ tsp salt
1 tomato, peeled, seeded and finely chopped
2 tbsp sour cream or Toffutti Sour Supreme for a vegan version
2 tsp finely chopped fresh coriander or spring onions (optional)
1 to 3 hot red chillies (depending on taste), seeded and finely chopped
• Mash avocadoes with a fork. Add remaining ingredients and mix well to combine.
• Serve in a bowl with corn chips, garnished with coriander leaves or chopped spring onions, if you prefer.