Recipe: Guacamole

By Grant Allen

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Guacamole. Photo / Jason Dorday
Guacamole. Photo / Jason Dorday

There is a bumper crop of avocados this year so guacamole can become your summer staple. I loved the way Grace used her time-worn mortar and pestle to mix this recipe together. Keep a light hand if you use yours. The trick to a great guacamole is perfectly ripe avocados. Let them be the star and don't add too many other ingredients.

Serves 4

2 ripe avocados
½ red onion, minced (about ½ cup)
1-2 jalapeno chillies, minced (optional, and you can use any kind of chilli)
2 tbsp coriander leaves, finely chopped
1 tbsp fresh lime or lemon juice
Coarse salt to taste
A dash of freshly ground black pepper

1 Cut avocados in half. Remove seed and add some lime or lemon drops to prevent oxidation. Scoop out avocado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, coriander, lime or lemon, salt and pepper and mash just a bit more.

3 Leaving the pit of the avocado in the middle of the guacamole also helps prevent oxidation.

- Herald on Sunday

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