Fresh guacamole, you just can’t beat it. I know a lot of people who can’t stand this dip down to a common dislike of avocados. I, on the other hand, love it! In fact, I can’t live without it and refuse to eat any Mexican dish without it dolloped on top.
During my travels in South East Asia I would sometimes crave familiar food, you know proper home comfort food. This would always lead to me searching for a good Mexican restaurant and most importantly somewhere that had guacamole. If a Mexican restaurant didn’t have guacamole, it was on to the next one to ask there. What I learnt was that finding guacamole in South East Asia is extremely difficult, so you can imagine my joy when I finally found some after three months of searching! It really is the little things in life isn’t it?
Since I’ve been back I’ve been eating more of the stuff than ever before and have been playing around with different recipes to create the best ever guacamole. If you are a guacamole lover like myself you will know that there is nothing worse than guacamole in a jar. Basically preserved avocado that is far from fresh. If this is the guacamole experience that you have had, then no wonder why you don’t like it! When it comes to this amazing dip it is all about freshness. The fresher, the better, and this really is one of the freshest you’ll find!
1 red chilli, roughly chopped
Half a red onion, chopped
1 tomato, chopped
Salt for seasoning
Tortilla chips for serving
- Put the chopped chilli, onion and 1 tablespoon of chopped coriander into a pestle and mortar and blend together.
- Add in the chopped tomato and blend into a rough, slightly chunky paste.
- Squeeze in half of the lime juice and then spoon out the flesh of two avocados. Add enough salt to season and then mix together.
Your guacamole should not be like a fine paste, it should be chunky and rustic. Time to get dipping!