Guacamole, quite simply, is one of man’s finest inventions. I’m not a huge fan of avocado on its own, but when combined with a handful of key ingredients (or even just one), it becomes something very special indeed.
Best of all, guacamole is one of those recipes where you can make do with or without a number of the constituent ingredients. If you’re familiar with the Healthy Enough way of cooking, you’ll know that’s a big plus.
Serve guacamole with just about anything remotely Mexican: in fajitas, burritos, or burgers; with tortilla chips; in a Mexican-inspired salad; or just on its own, quite frankly.
Makes enough for 2–4 (depending on appetite), and takes just a couple of minutes.
- 1 avocado, ripe (i.e. soft when pressed with a finger)
- 1/2 small red onion, chopped finely
- 1/2 tsp chilli flakes; or one fresh chilli, chopped finely
- Juice of 1/2 lime
- Squeeze of tomato purée; or two vine tomatoes, chopped finely
- Small handful of fresh coriander, chopped roughly
- 1 tbsp soured cream, crème fraîche, or natural yoghurt
- Salt, to taste
Peel and de-seed the avocado (see here for further instructions), and mash it in a bowl with a fork. How much you mash the avocado (i.e. to be lumpy, smooth, or anywhere in-between) is up to you.
Add the remaining ingredients and stir together until combined.
That’s all there is to it!
Tips and Suggestions
- You can use a food processor to prepare your guacamole, especially if you’d like to get a super-smooth texture.
- The two key ingredients here are avocado and salt. If that’s all you’ve got (or if you’re not a fan of any given ingredient), they’re all you need.
- The soured cream (or equivalent) adds an extra creaminess to the guacamole (and gives it a more vibrant green colour), but is absolutely not necessary.
- I recommend that you play around with the amount of onion, lime, tomato, chilli, and coriander you include in your guacamole. You should definitely adjust the amount of these ingredients to your taste. There is no ‘right’ amount of any of them!
- You could use dried coriander instead of fresh, but it definitely wouldn’t be my preference.