Guacamole
Made in a bowl with a fork, not a blender. Smooth guacamole is a dip; proper guacamole has texture you can see.
- Time
- 10 mins
- Serves
- 6
- Steps
- 6
- Ingredients
- 7
Method
- 01
Mash the onion, chilli, half the coriander and the salt together first, into a rough paste.
- 02
Doing this before the avocado goes in draws the oils out of the aromatics and seasons the whole bowl evenly.
- 03
Halve the avocados, scoop them in, and mash with a fork, leaving plenty of lumps.
- 04
Fold in the lime juice, tomato and remaining coriander.
- 05
Taste and add salt - under-salted guacamole tastes flat and people blame the avocados.
- 06
Serve within the hour. Pressing cling film directly onto the surface slows browning if you must wait.
Cooking Tips
- Mash the onion, chilli, coriander and salt into a paste first. This draws out the oils and seasons the whole bowl.
- Keep it lumpy. Smooth guacamole is a dip; proper guacamole has texture you can see.
Ingredient Substitutions
- Serrano gives cleaner heat than jalapeno, but either works.
- Leave the tomato out entirely if the tomatoes are poor - it is optional.
What to Serve With It
- Serve within the hour with tortilla chips, tacos or alongside eggs.
Storage and Reheating
- Press cling film directly onto the surface to slow browning. Best eaten the day it is made.
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