For the past few years I’ve been suffering a dastardly affliction: guacamole addiction. It’s hard to trace back exactly when the condition commenced, all I know is that around two years ago I became weirdly obsessed with eating avocados with every meal, and then, before I knew it I had to have guacamole. All the time.
It’s hard to put into words exactly how brilliant guacamole is, and it’s shockingly easy to make yourself. It’s not really cooking, more like bashing and squashing. Give this recipe a try – it’s about 800 times better than that mushy vomit-green stuff in you get from the shops in tubs. It’s also 100% gluten free and vegan-friendly too – weirdly enough some shop-sold guacamole actually contains gluten. Eurgh.
Tip: You can’t enjoy a guacamole that’s been sitting around; the trick, to make it zing, is serving it while the chemical reactions are still taking place. So squeeze your lime in and serve straight away, otherwise it could be too sour.
- 8 large, very ripe Peruvian Hass avocados cut in half lengthwise. Remove the pit – save them, though – and dice into large cubes with a butter knife – three or four slits down, three or four across. Scoop out the chunks with a spoon, but make sure the avocados remain in fairly large chunks
- 4 vine-ripened tomatoes, diced
- ½ yellow onion, finely chopped
- 1 full bunch of fresh coriander, chopped
- 2 teaspoons dried chilli flakes
- 1 lime
- 1 clove of crushed garlic
- Salt and pepper, to taste
- Chop everything up into small pieces and squidge it together.
- Squeeze the lime in and season to taste with salt and pepper.
- Go crazy. It’s nacho time.