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    The Real Guacamole

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    The Real Guacamole

    Guacamole, as they make it in Mexico, is a rough-textured mash, a salad rather than a purée, a simple preparation of chopped avocado, lime juice and salt. Acceptable additions include chopped coriander leaves, diced tomato, onion and green chilli. In traditional restaurants, guacamole comes with a basket of freshly baked cornmeal tortillas, which take the place of bread rolls and butter. Crisp lettuce leaves are another fine accompaniment, perfect for scooping up the creamy mixture.

    • Vegetarian
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4, as a starter

    Ingredients

    • 2 large, ripe avocados
    • 1 green chilli, deseeded and finely chopped
    • 2 tbsp chopped coriander
    • 1 garlic clove, crushed to a purée with a little salt
    • 4 tbsp lime juice (2-3 limes)
    • To Serve
    • 2 limes, quartered
    • Salt
    • 1 cos lettuce heart
    • Tortilla chips

    Method

    1. Halve the avocados. Remove the stones by gently whacking the blade of a large, sharp knife into them, then carefully lifting it away, taking the stone with it. Roughly chop the avocado flesh, then place it in a large bowl. Add the green chilli, lime juice, coriander and garlic purée (notice the absence of oil here; avocado is quite buttery enough without any fat being added). Mash the ingredients together lightly. Your aim is to blend them without losing the texture of the avocado. Heap the mixture into a serving dish.
    2. If you're not serving the guacamole straight away, place an avocado stone in the middle of it, which should stop the flesh browning for an hour or two.
    3. Serve the guacamole with quartered limes and salt for added flavour, as well as crisp cos lettuce leaves and tortilla chips for scooping. You can either use bought tortilla chips, or make your own by slicing soft corn tortillas into small triangles, then frying them in vegetable oil until crisp. Serve them sprinkled with salt.

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    Drinks recommendation

    Typically, you would cut the richness of avocado with a wine that has plenty of zip. Here, that richness is already balanced by lime juice, so the best choice is a soft, rounded wine that matches the creamy texture of the guacamole.

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