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Guacamole
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Guacamole
To stop guacamole discolouring, use just-ripe avocados and prevent air reaching the mixture by pressing clingfilm on to its surface.
- Preparation time: 15 minutes
-
Total time:
15 minutes
Serves: 6 - 8
Ingredients
- 1 lime, juiced
- ½ fresh chilli, seeded and chopped, or to taste
- 1 clove garlic, chopped
- 2 tbsp finely chopped coriander
- 3 ripe avocados
- Salt and freshly ground black pepper
Method
- Put half the lime juice in a bowl with the chilli, garlic and coriander. Halve, stone and peel the avocados. Chop roughly and add to the bowl. Roughly mash with a fork or potato masher then season with salt and freshly ground black pepper. Add more lime juice to taste, along with more chilli, garlic and coriander if you wish.
- Pack into a small container and press clingfilm over the surface, making sure there are no air pockets. Cover and chill until ready to go.
- This can be served as a dip for vegetables or corn chips or served as a sauce for grilled fish, prawns, lobster, chicken, beef or lamb.
Comments
This recipe was first published in July 2001.
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