Holy Guacamole!

Some people live by the bible. Personally, I find faith in a good 'ole bowl of guacamole.

 

I remember the first time I tried what I thought was a 'good' guac. It was in a plastic tub from Waitrose and I was about fifteen years old. It was packed full of chunky peppers, rich avocado and a good squirt of lime. Immediate comfort on a spoon.

Since then I've sampled my fair share of supermarket takes and have yet to find one worth swallowing. I've been making my own guacamole for as long as I can remember. It's light, tasty and packed full of flavour. It's also packed full of super-fats which despite being high in calories, are super good for you.

First up, grab your ingredients. To make a large bowl of guacamole enough for four people with a couple of spoonfuls leftover, you will need:

3 x ripe avocados (you'll know they're ready when the skin gives slightly when gently squidged)

2 x garlic cloves

1 x lemon/lime (fresh is a MUST and even though limes are best, lemons still do the trick)

1/2 a red onion, finely chopped

A hearty handful of plum tomatoes, quartered

A large bunch of coriander, (cilantro for those across the pond)

A glug of hot sauce

A good squeeze of light mayonnaise

Next up, prep your avocados. Slice them in half and spoon out the insides of the non-pipped halves.

To minimise wastage and more importantly, to show off your cheffy skills, take the pipped halves and with a large knife, carefully hit the pip, aiming for its middle.

Gently twist your knife 90 degrees and voila, the pip should be released from the avocado and lodged on the knife. Save one of your pips, i'll explain all later...

Then, chop your tommies. I like to use heritage tomatoes usually because the colours look incredible against the green avocado. Classic plums work just as well though, so get a'choppin.

Pop them in a bowl with your avocado chunks and gently mash with a fork. I like my guacamole a little on the chunky side so at this stage, don't go too crazy.

Once the other ingredients are added you'll find the avocado softens naturally - nobody likes an overly mushy dip.

Chuck in your finely diced garlic. You can use a crusher if you like, but I hate the little blighters. I like to spend as least amout of time washing up as humanly possible. S'all about perfecting those knife skills, baby.

Finely dice half a red onion and the majority of your coriander. You'll want a little for presentation purposes when you're finished. Add to the mixture and give it a good stir.

Have a taste before adding your lemon. Start with a quarter and add according to those clever little taste buds of yours. I usually go somewhere between a quarter and a half.

If you think it needs a little heat, add a table spoon of your favourite hot sauce. If you think it needs to be slightly creamier, add a squirt of light mayo (full fat mayo is a no-no in my books, i'm afraid) and give your your little creation a good 'ole stir.

If you're making your guacamole in advance, it's really important to take a few precautionary steps to make sure it stays looking fresh on the dinner table.

Some call it a myth, some swear by it. Whatever way inclined you are - just do it. Pop your saved avocado pip in the middle of the bowl. It's always worked for me and everything else aside, it shows your guests that your dip is good and homemade.

More importantly (and slightly more scientifically trusted) add an extra splash of lemon/lime juice. The acids are proven to slow down the oxidising process and help to keep your guac good 'n' green.

I served mine with homemade pulled pork buns, rustic potato wedges, an edamame bean salad and a large glass of icy white wine. I strongly suggest you do the same.

Let me know how yours goes!