2 ripe avocados, halved
1 ripe tomato, quartered
¼ small red onion, finely chopped
2 cloves garlic, crushed
1 small red chilli, finely chopped
2 Tbsp freshly squeezed lemon or lime juice
Sea-salt flakes and freshly ground black pepper, to season
Baked corn tortillas or corn chips, to serve
Scoop avocado flesh into a bowl or mortar. Using a fork or pestle, mash until chunky.
Using a spoon, scoop out soft tomato flesh and seeds, and discard. Finely dice tomato and add to avocado with onion, garlic, chilli and juice. Stir gently to combine.
Season with salt and pepper, and serve with baked tortillas or corn chips.
- For a creamy, not watery guacamole, cut tomatoes into quarters. Using a spoon, scoop out soft flesh and seeds, and discard. Chop hard flesh and skin.
- To remove avocado stone, cut avocado lengthwise around stone, then twist the halves to separate. If the stone hasn't loosened from the flesh, use a small spoon to remove it.
- To easily (and cleanly) make guacamole, put avocado flesh, garlic, lime juice, oil, salt and pepper in a zip-lock bag and seal. Using your hands, mash to combine. Spoon avocado mixture into a bowl, then stir in tomatoes and onion.
- If you're not planning to serve your guacamole straight away, cover surface with plastic wrap to prevent discolouring. Store in the fridge and serve within 4 hours.
All about avocados
- Ripe avocados are heavy for their size and feel soft under gentle pressure at the tip where they were attached to the tree (gently squeeze or they will bruise). Avoid avocados that have dark spots on the skin or feel overly soft.
- Speed-ripen hard avocados by enclosing them with a ripe banana in a paper bag at room temperature for 2-3 days. Once an avocado is ripe, it will keep in the fridge for up to two days.
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