Every good fiesta needs nibbles to kick things off. So here’s our recipe for the ultimate Guacamole, a twist on the recipe we’ve been making every morning at our restaurants since day one.
Guacamole in Aztec means avocado (from ‘guac’) sauce (from mole). The secret to a good guacamole is to use ripe avocados, masses of fresh coriander and really mash up the chilli to a paste before you even begin to think about adding the avocados.
3 ripe Hass avocados
½ red onion, very finely chopped
1-2 serrano chillies or other fresh green chillies, finely chopped
A small handful of fresh coriander, chopped
The juice of 1-2 limes
1-2 teaspoons Maldon salt
Plenty of freshly ground black pepper
1 small clove garlic
1 very ripe tomato, de-seeded and diced
Put a quarter of the onion and half the chilli and salt in a pestle and mortar and mash to a rough paste. Cut open the avocados, remove the stones and scoop out the flesh into the pestle (or into a large bowl if your pestle is small). Roughly mash the flesh with a fork, adding the half the lime juice as you go.
When you have a rough guacamole, stir in the rest of the lime juice and chillies, coriander and red onion. Season with plenty of black pepper and more salt if you think it needs it. If it doesn’t taste delicious by this stage, think whether it might need more lime juice or coriander.
Serve the guacamole with tortilla chips.
Add the garlic in the first step and mash up with the chilli and onion, adding the diced tomato at the end.
Recipe from Mexican Food Made Simple, Thomasina Miers, Hodder & Stoughton
