I’m slightly obsessed with avocados – I can’t eat enough of them! I only started making my own guacamole about 2 years ago and now I’m a total convert – you just cannot beat a good homemade guac and this is my favourite recipe for the spicy green good stuff.
Like with most new things it can take a little while to make the first few times, but once you get used to it the process gets much quicker; plus it’s so delicious you’ll never want to buy pre-made shop guacamole again.
It’s really important to get perfectly ripe avocados – too soft and you end up with unappetising brown flecks, too hard and there’s just no point in making it really!
Ingredients (Serves 4 - or 2 greedy pigs *guilty*)
- 2 ripe avocados
- ½ a small red onion
- ½ clove garlic
- 5 cherry tomatoes, washed
- 1 medium birdseye red chilli (or to taste)
- A handful of coriander, washed
- Juice of 1 lime
- Juice of ¼ lemon
- Salt and pepper
- Very finely dice the red onion and garlic and add to a bowl.
- Next, dice the cherry tomatoes and add to the onion and garlic bowl.
- Chop the coriander and add to the bowl.
- Next, prepare your avocado: cut it in half and the remove stone. With a knife, score around the edge between the flesh and the skin. Using a spoon scoop out each half of the avo so both halves are laying flat side-down on the chopping board. Scrape out any of the remaining fleshy good stuff and add it to the bowl.
- With a large chopping knife cut each half into thin slices lengthways; repeat in the opposite direction so you are dicing the avo into tiny chunks.
- To get a good guacamole paste, keep chopping the avocado until it begins to get mushy. You can squish it a bit with the flat side of the knife to break it down a bit more. Add a squeeze of lemon or lime juice to get it slightly sloppy. Once the avocado is beginning to form a chunky, mushy paste and can be moved and scraped around the chopping board almost like green bread dough, scoop it into the bowl and season with salt and pepper.
- Add the lime and lemon juice and give it all a good mix together until the liquid is absorbed into the mixture.
- If not serving immediately, cover and leave in the fridge. It normally lasts for 1-2 days, but begins to turn brown. If you catch it in time you can scrape off the brown layer to reveal the vivid lime green guacamole underneath!
- Serve with carrots, celery and courgette crudités if you’re being good and delicious salty nachos if you’re not!