Guacamole used to be my default evening meal, generally with some grated sharp cheddar cheese scooped up by smoky potato wedges. I don’t know exactly when I stopped making it all the time but this evening I felt it was time to reprise my lost love.
I don’t just use it as a dip for tortilla chips or crudités, I adore it in the morning on tasty for a zingy breakfast or slapped between two pieces of rye bread for an earthy and wholesome lunchtime sandwich. Carbs are a friend to guacamole, something starchy and bland to compliment the assault on your taste buds from the cooling yet spiky sauce, rice is a yes, pasta is a no – this should be obvious but I’m sure guacamole pasta has been attempted in some student households and adventurous novice cooks.
I don’t often go in for the whole nutrition info thing as if you want to know that you’d probably be reading another blog however, all the ingredients are super good for you and there is no guilt in the fat from avocados – it’s good fat. I know some people dislike how quickly the avocado discolours and thus does not keep for long but using lime juice instead of lemon preserves the green colour for longer, I’m not aware of the science behind it, merely trial and error of my own.
Add coriander if you want, I can’t abide the stuff.
Guacamole
2 ripe avocados
1 large ripe tomato
juice of 1 lime
1 chilli (or more if you're feeling spicy)
Sea salt and black peper
Half, de-stone and skin the avocados, place in a bowl and squeeze the lime juice over.
Add peeled garlic clove, de-seeded chilli and pinch sea salt to pestle and mortar and pound to a paste.
Mix paste with avocados and mash with a fork until smooth.
Add chopped tomato and a good grind of black pepper.
Leave the flavours to marry for an hour or two and eat greedily with or without carbs.
