Holy guacamole

8 years ago
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I know. Guacamole — right? It's not exactly up there with beef bourguignon and lobster bisque… but it is pretty darned tasty if you're in the mood (and I get into the mood, oh, twice a week at least, especially if I’m hungover), and if it's made right.

Until a few years ago, I always thought of guacamole as something to be put up with at house-warmings and Mexican-themed birthday parties — it was either too watery (blegh), too chunky (no one will like you if you force them to bite down on a large chuck of raw onion), or brown (I'm sorry, it had to be said). I think it’s important to make sure you have really good corn chips (the handmade, unsalted kind) and really creamy avocados.

When the balance of garlic, onion, coriander, tomato and lemon juice is right, well it’s just gosh-darned delicious. I can’t think of anything better to share with friends over a few bottles of chilled rosé on a casual, lazy Sunday afternoon.

Guacamole
2 medium avocados, mashed
1 small red onion, finely chopped
2 cloves garlic, crushed
1 large handful coriander, finely chopped
1 medium red chilly, seeds removed and finely chopped (optional)
2 ripe plum tomatoes, finely chopped (I leave the seeds in
— it’s up to you)
Juice of 1 lemon

It’s pretty standard stuff: throw it all in a bowl and mix until pleasingly homogenised. Season to taste with plenty of Maldon sea salt, and serve with golden, crunchy corn chips. And rosé. Don't forget the rosé.

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