How to make great Guacamole
Guacamole has been a staple in the Mexican culture for over 500 years. On a trip to central Mexico, I discovered Avocados bigger than my hands. They were enormous and plentiful. While our avocados are not nearly as big they are certainly as creamy and tasty as the ones I had back then. The chef at our little hotel was kind enough to explain how he made his guacamole. The simple ingredients come together for a perfect summer dip.
- Avocados: I use 3 of our Brunch Box large ripe avocados when I make Guacamole. (or 5-6 small ones). Slice in half, remove the pip and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth.
- Onion: I use ½ a white onion which is most often used in Mexico, but you could use red onion as well if you prefer the flavour. Finely dice it. The smaller the better.
- Tomatoes: I prepare a tomato by slicing a small cross in the skin on the top and drop in a bowl with boiled water for 2-3 mins. This will allow you to peel the tomato easily. I also remove the seeds and just use the skinned, deseeded flesh of the tomato. This gives you all the tomato flavour and none of the tough skin or seed liquid. No one wants a watery guac. Again chop it fairly finely.
- Coriander: You either love it or hate it, but I love it! It’s one of my favourite herbs and a staple in Mexican cuisine. Use as much or as little as you like. I usually have a good handful where I pick off the leaves and roughly chop them.
- Jalapeno: Or any chili. If you only have ones from a jar it will still be fine! Start with less, you can always add more 😊 Remove the seeds if you like it less spicy. Chop it very finely
- Crushed Garlic: Some people like their guac with garlic, others like it without. This is the one and only time when one clove is probably enough. But you can add as much as you like
- Lime: Freshly squeezed lime if you can get it. Limes can be hard to get in New Zealand so lemon can be used at a push. Lime is the traditional flavour profile and adds a bright zing to your guac.
- Salt and pepper: A good pinch of both brings it all together I promise
Add the mashed avocado, onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That’s it. Taste it and adjust anything.
Team it up with tortillas cut into triangles and brushed with garlic flavoured oil and salt, baked for 5-6 minutes in the oven or I serve mine with rice crackers