( SERVES 4 )
There is a bumper crop of avocados this year so guacamole can become your summer staple. I loved the way Grace used her time-worn mortar and pestle to mix this recipe together. Keep a light hand if you use yours. The trick to a great guacamole is perfectly ripe avocados. Let them be the star and don't add too many other ingredients.
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|½ cup||Red onion, minced|
|2||Jalapeno chilli, minced (optional)|
|2 tbsp||Fresh coriander, finely chopped|
|1||Lime, for 1 tbsp of juice, or use lemon juice|
|1 to taste||Sea salt|
|1 to taste||Black pepper - ground|
- Cut avocados in half. Remove seed and add some lime or lemon drops to prevent oxidation. Scoop out avocado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, coriander, lime or lemon, salt and pepper and mash just a bit more.
- Leaving the pit of the avocado in the middle of the guacamole also helps prevent oxidation.