Saturday, 20 September 2014


Guacamole is great as a dip with corn chips or served with nachos as dinner

  • 2 ripe avocados
  • 1/2 teaspoon ground rock salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to 1/4 cup of very finely diced red onion or thinly sliced green onion
  • a pinch of fresh sliced chilli (only if you like the spice)
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped finely
Halve your avocados and remove the flesh and place into a bowl. Roughly mash up the avocado with a fork so it is chunky mush. Add the lemon or lime juice and salt and stir together- the citrus will stop the avocados going brown.
Add the rest of your chopped ingredients, but I suggest that you add the chillies slowly and taste so you don't end up with your tongue on fire! Guacamole is great because it can be varied to your taste or what seasonal produce is available, start with this recipe and then mix it up to your taste buds.
Cover with plastic wrap until you are ready to serve (note: if you are making this ahead of time it is a good idea to leave your tomatoes out until just before serving and stir them in then because their flavour is diminished when put in the fridge.
Serve with corn chips or over nachos.

  • For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
  • The most basic version of guacamole is mashed avocados with salt. Don't let the lack of availability of other ingredients stop you from making guacamole.
  • To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great and it makes it go further- result.
Enjoy xx

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