This is a really quick and easy recipe for guacamole – perfect for whipping up in large batches preferably to assist some questionable Saturday night viewing…
- Scoop out the flesh of two large ripe avocados into a large bowl (pressing them around the narrower neck of the avocado is usually the best test for ripeness rather than around the body where the stone is)
- To remove the stone, push the tip of a sharp knife into the stone and twist, this should release the stone (without severing any fingers)
- Add one finely chopped red chilli or cheat and add a tablespoon of the minced stuff you can buy in jars from Asian supermarkets
- One diced red onion, two cloves of minced garlic, a couple of generous pinches of salt, plenty of black pepper, a large handful of chopped coriander and the juice of a lime (some people like to add chopped tomatoes but that’s not my bag)
- Mash everything together roughly – I like my guacamole chunky – and if you’re not serving it straightaway pop the avocado stone back in the middle and cover the bowl – this stops the mixture going brown and we can’t have that…
- For something a bit more interesting than shop bought tortilla chips, brush some flour tortilla flatbreads with oil, season and bake them on a baking tray in the oven for about 5 minutes until golden and crispy. Break them up and serve with the guacamole.
And that, my friends, it it!