Guacamole, the dull green flavourless dip you inevitably get with Mexican / Tex Mex meals, has always been a disappointment to me. I always had to ask myself 'why? I mean WHY?'. Because it was rubbish, there nothing attractive about it at all. And then I started making my own, using this guacamole recipe. And now I know why anyone would bother to eat guacamole: if it's made right, it's delicious. And very quick and easy to make.
How to make guacamole
Cut the avocados in half around their longest end. Remove the stone, but keep it for later. Scoop out the flesh and cut it into largish chunks. Finely chop the tomato, red onion and coriander. Cut the chilli in half and remove seeds and veins (unless you want it hot). Throw everything into a bowl, add a squeeze of lime juice, and mash everything together with a fork. I like my guacamole to have a fairly chunky texture.
When everything is mixed, that's it! It's ready to eat.
Saving guacamole for later
Guacamole is best eaten fresh, but you can extend its life a little by sticking the pits from the avocados into the guacamole, and also by spreading a thin film of lime juice over the top.
To serve guacamole
You can eat guacamole as a snack with nachos, or as a side dish. Garnish with some coriander leaves, slices of lime, and a couple of nachos.