So I take no credit for this recipe; in fact The Hairy Bikers make a very similar one. I have done a bit of research and found that either guacamole is not Mexican at all, or it is but only the chunky version with not much in it except avocados, salt and lime. It appears that Mexicans also like to make it thin and mix it with green salsa into a kind of soup - or not. As Mr P. said, Mexico is a large country with lots of regional differences, so who knows? Well, each to their own.
2 ripe avocados, mashed but still a bit chunky
zest and juice of 1 lime
1 tomato, deseeded and finely chopped
1/4 red onion (or half a small one), finely chopped
salt and pepper to taste
coriander leaves, torn into small pieces - you choose how much, but start with a tablespoon
one small red chilli, very finely chopped or several drops of Tabasco type sauce
Easy peasy - you know what to do!
Grab a mixing bowl and throw in the avocados, lime zest and juice, the tomato, onion and seasoning
Give it a good stir till combined but not too smooth
Throw on the coriander leaves and chilli as garnish
Serve with corn chips or the bread/cracker of your choice
|adding the lime juice|
|grab a ripe tomato|
|chopping the deseeded tomato finely|
|delicious chunky guac! be generous with the coriander and chilli|
I know it looks a bit ratty in these takeaway containers but we were rushing off to a friend's place. This was part of our contribution to dinner. Always a great idea to have disposable containers when going out as you don't have to worry about bringing home the plates.
|my avocado doodle - did you guess?|