Ultimate Guac Recipe!
Guacamole Recipe, photo by River Thompson
This recipe is so simple, full of bold zesty flavours jazzing up the creamy avocado.
Stuff you’ll need;
Food processor or large chopping board
Large serving bowl
3 x large or 4 x medium ripe avocados (It is crucial to have good creamy ripe avocados. A good tip for checking, aside from giving them a gentle squeeze is to peel off the stem part at the top of the avocado, if it shows a nice green colour it should be ripe ad ready and free from brown spots. )
1 x lime
1 x medium very ripe tomato
1 x small red onion
1 x fresh red chili
1 large handful fresh coriander
Salt and pepper
I’m a bit of a lazy bones and always save time where I can, this is how I make my guacamole. If you don’t have a food processor, simply finely chop the chili, tomato, red onion, coriander and then place them all together on a large chopping board and chop through again to pulverize. I never bother deseeding my chilies but you can if you prefer.
In a food processer, chuck in your onion, tomato, chill and most of your coriander, stalk and leaves, all just roughly chopped. Blitz for a few seconds or pulse until you have a nice fine dice of everything. Pop into a bowl.
Roll your lime over the work surface with some pressure to help juicing, and then finely zest your lime by running over the fine grater of a microplane. You just want to take the top green zest, not any of the white part, as it is bitter. Add the zest to the mix, then cut your lime in half , juice it and add this too.
Now cut your avocado in half, remove the stone (keep them though) scoop out the creamy flesh with a spoon and make sure you get all the lovely good green part close to the skin. Do this with all you avocados and pop the flesh into the bowl.
With clean, mix these together really squashing the avocado to a pulp to make it super creamy. Leave a few of the chunks of course or a bit of texture.
I pop my stones back into the guacamole; it looks pretty and helps keep it from going brown. Season with salt and pepper to taste. Serve immediately with a drizzle of good olive oil over the top and a few sprigs of fresh coriander leaves.
If you do want to make your guacamole in advance, to prevent it from going brown, I like to flatten the top of the dip over with a spoon then squeeze a little more lime or lemon juice over the top to cover with a little oil. Now add some cling film, but press this right onto the top of the dip completely sealing it right to the edge of the bowl so there is no air over the dip, this does help the top from discolouring. I’d do this on the morning or no more that 24 hours before wanting to eat though. Once ready to serve, peel away the cling and give a good stir and add a touch more oil and some additional fresh corridor to serve.