GUACAMOLE

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.

INGREDIENTS

3 ripe Hass avocados
½ red onion, very finely chopped
1-2 serrano chillies finely chopped
1 very ripe tomato, de-seeded and diced
A small handful of fresh coriander, chopped
The juice of 1-2 limes
1-2 teaspoons Maldon salt
Plenty of freshly ground black pepper

METHOD

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.

Serve the guacamole with tortilla chips.

Original Recipe Thomas Miers.