Guacamole

Everyone you talk to has their own recipe for guacamole.  Growing up in a half-Mexican family, I ate this all the time.  Even within my family, we all make it differently.  The beauty of this is that you can make it any way you want to – it is all about fresh ingredients.  The store bought stuff really is no match for homemade.  Not only is the store bought stuff usually full of preservatives and strange flavours you don’t have control over, but you do not get the satisfaction of making something that is truly a deliciously unique creation each time.  So give this a try!  You will not regret it, especially if you love Mexican food.

In my opinion, if you are not intolerant to citrus, the lime is essential, no matter the other ingredients used. When I was living in Mexico, lime was in everything that was classified as Mexican food. I try to honor that by putting lime in most Mexican dishes I make.

Ingredients (the ones I love to use):
Avocados
Tomatoes
White Onion or Shallots
Jalapeño (Use the ones in the jar if you can’t find fresh)
Coriander
Garlic
Lime
Cumin
Salt and Pepper

The proportion of the ingredients will depend on how many people are going to eat the guacamole. I made about enough for 2 people.  I would say, probably at least 1 avocado per person.

Method:
1) Cut 2 avocados into cubes and put into a bowl.

2) Dice 1 tomato, taking the seeds out. (Use about 1/2 of a tomato for every avocado, depending on how much tomato you like.)

3) Dice 1/4 of an onion (or 1 small/medium shallot), a clove of garlic, 2-3 slices of jalapeño (I take the seeds out here), a small handful of coriander.

4) Mash all of the ingredients together. You could use a big pestle and mortar if you have it, otherwise use a fork.  At this point add a few shakes of salt and pepper, a pinch of cumin, and a few squeezes of lime and stir/mash again. Err on the side of less cumin and lime at first because these flavors can become overpowering, taste as you add little by little.

Avocado and lime love from Agatha Bakewell xxx