Ignore the fat content, avocado is super food! Guacamole is easy to make and is a great accompaniment to any fajita or chilli.
- Prepare all ingredients apart from the avocado, placing them in a large bowl.
- To get the most out of your Avocado:
- Cut it in half parallel to the length of the avocado (bringing your knife in a circle around the stone). Then twist the two halves. This will split the avocado in half, one side left with the stone.
- Twist the stone to remove. I do this by driving the blade of a chefs knife into the stone (it's relatively soft), then twisting.
- For each half, make legthways cuts through the flesh, without going through the skin.
- Extract the slices using a spoon to follow inside the skin of the avocado.
- Add avocado to the bowl and without delay begin mashing with a sturdy fork or gently with a potato masher. You want to get the lime juice in contact with the avocado as quickly as possible, otherwise it'll brown.
- Give it a good stir then transfer to a serving dish
- Guacamole is something that isn't worth making in advance, it tuns brown within an hour so.
- More lime juice will slow the browning, but can make the guacamole too tangy.
- Ripe Avocado
- 2 large
- Red Onion
- 1/2, very small dice
- Red Chilli
- 1 large, deseeded and diced very small
- Fresh Lime Juice
- 1 1/2 tbsp
- 1 medium, very small dice
- 30 g (good bunch), finely chopped
- 1/5 tsp