May 2, 2019
One of the mainstays of Mexican (and indeed Californian) cuisine is guacamole, starring the sinfully rich flavour of avocado set off by chilli, tomato, lime and coriander. It is served as a dip, and as a stuffing for tacos, burritos and quesadillas. It is very quick and easy to make (in fact the most difficult part is finding avocados of the right ripeness!), and always a favourite. We find the best avos to use are the wrinkly, dark green Haas variety, but make sure they are still reasonably firm when you buy them – the really ripe, soft ones will work, but nowhere near so well. We season our version with our Spice of the Month, Mexican Chilli Lime, but if you are not a fan of chilli heat simply replace this with some extra lime juice and salt. One final tip – people will often complain that when they make guacamole, it quickly becomes grey or black and doesn’t look very nice. This is because it is exposed to oxygen, so as soon as you have made the guacamole, cover with clingfilm to keep off the air. If your guacamole does discolour, simply giving it a good stir can rectify this.
1Chop the tomatoes to a pulp and place in a bowl. Halve the avocados, remove the stone and scoop the flesh out into the bowl. Add the onion and chilli and mash this all together with a fork, before adding the coriander, lime juice and chilli lime seasoning. Cover with clingfilm and let the guacamole infuse for an hour or so before serving.