Take a crush course in Mexican this summer and make your own zesty guacamole.
What is it?
Guacamole is the modern-day incarnation of the original Aztec ahuacamolli - literally ''avocado sauce'' - of creamy avocado mixed with tomato, green chilli and salt. Hip Mexican restaurants now offer a guacamole service at your table, crushing the avocado in a traditional molcajete or mortar and mixing it with condiments just before you eat it.
Why do I care?
Because it's creamy, rich, spicy, fresh and nutty - and because avocado is one-quarter the fat of butter or margarine and packed with nutrients and antioxidants.
Can I do it at home?
Too easy. Set everything up at the table and get pounding for the freshest guac you've ever had.
Serve with corn chips or tortillas as a dip, use as a filling for tacos, or serve as a salad with fish, pork or chicken.
|2 ripe avocados, halved and stoned|
|1 tbsp finely diced red onion|
|2 ripe tomatoes, diced|
|1 to 2 tbsp lime juice|
|1 tbsp pickled jalapenos, chopped|
|2 tbsp coriander leaves, chopped|
|Sea salt and black pepper|
NEED TO KNOW
|Type of dish||Mexican|
|Cooking time||<30 min|
|Special options||Dairy & Gluten-free|
1. Set out the mortar and pestle, avocados and little bowls of onion, tomato, lime, jalapenos, coriander, sea salt and pepper on a tray, ready for mixing.
2. Spoon out the avocado flesh and roughly chop it into the mortar.
3. Lightly crush with the pestle, then add the remaining ingredients to your own taste, working them in with the pestle.
3. Serve while still lightly chunky.
- Good Food
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