I could eat avocado all day long. Filled with an egg, baked and sprinkled with paprika for breakfast, mashed on a well-oiled ciabatta for lunch, betwixt a bun with honey-glazed chicken and lettuce leaves at the end of a hard day, and even with a little balsamic vinegar drizzled on top and eaten straight from the skin to satisfy my mid-afternoon snack need. However it comes, I have big love for the fatty fruit. So it should come as no surprise that my go-to dip is guacamole. I like mine a little bit tangy with a hello-I’m-here kick, generously shoveled on to a salty tortilla chip (and preferably as a predecessor to chilli con carne or enchiladas – mmmm!) Here’s the super-simple, super-quick recipe I turn to every time I get a craving…
Makes plenty for 6-8 people
Flesh of 2 ripe avocados
1/2 red onion, diced
1/2 tsp cumin
1 large jalapeno pepper, chopped finely
Handful vine-ripened tomatoes
Handful fresh coriander
Salt and pepper
If you like your guacamole smooth, blitz the avocados in a blender for a few seconds. Prefer a chunky dip that’s a little rougher round the edges? Simply mash the avos with the back of a fork until you’re happy.
Then, mix in the onion, cumin, jalapeno, tomatoes, coriander, salt, pepper, and several squeezes of lime.
I find people’s preferences when it comes to guacamole quite polarising, so it’s best to give it a taste and decide whether you need a little more lime or seasoning. If you’re looking for a harder hit, add a few chilli flakes or a dash of chilli oil (I’ve got a recipe for the latter here) and stir well.
Split the guacamole between two ramekins or cover it with clingfilm and keep it in the fridge for a day or two.
Psst… If you’re serving your guac to impress, rub half a lime around the edge of the ramekin – or a cocktail glass if you’re feeling especially fancy – and dip it in sea salt, as if it were a Margarita. It looks ace!