Sunday, 24 March 2013

The Perfect Guacamole

Why the 'perfect' guacamole, you may ask?

Well, you really only need mashed avocados and salt to make a guacamole, because there really is no 'traditional' Mexican recipe. Therefore, after years of trying and testing, I can safely proclaim that I have found the true alchemic formula - and it's green. And delicious.

The key to making the perfect guac, is to use the perfect avocado - and this is no mean feat. I now use the Haas variety instead of those shiny green-skinned ones. I have found that the while the Haas is an altogether less aesthetically pleasing avocado, the flesh is richer and less prone to hairy fibrousness like the others.

I buy my Haas rock-hard on day one and do not attempt to eat it until day six. Any earlier and its slightly rubbery, much later and it's gunky, over-ripe and covered in black mushy spots.

As to the other ingredients: Lime juice? Check. De-seeded tomato? Check. Spring onion? Check. Fresh coriander? Check. Fresh Chilli? Check. Black pepper? Check.

Here are some 'no way' ingredients: Cumin (too pungent); sour cream or mayo or cream or yoghurt (yuck); garlic (too strong and all wrong); Anything else in the world? (er, no).

So here it is, the perfect guacamole. How do I know it's perfect? Well, last night our good friends Ophelia and Kumar came over for a food-and-movie-party (the director's cut of the 1973 version of The Wicker Man - incredible) and I made Fish Tacos (recipe to follow soon), and between the three of them - my wife included- I barely got a look-in at the guacamole. Ophelia even licked the GD bowl!

Four avocados for a pound at my local Morrison's supermarket, means that this dish comes in at a very delightful 50p per serving. 'Perfect' indeed.

Serves 4


3 ripe avocados
3 large spring (salad) onions, finely chopped
3 tomatoes, de-seeded and finely chopped
Handful of fresh coriander leaves, finely chopped
1 large fresh red chilli, de-seeded and finely chopped
Juice of a large lime
Salt and black pepper

Mash all ingredients together until blended, but still quite chunky. Serve chilled, with tortilla chips (or in Ophelia's case, with nothing at all...)

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