Nachos just wouldn’t be nachos without this avocado-based sauce.
Serves 4 as a snack
Guacamole is an avocado-based dip which literally translates as “avocado sauce”.
Avocados are readily available in supermarkets, but they are available in two ways; Ripe, and Ripen at home varieties. For the guacamole, Avocados need to be mashed, and because of their preparations, they must be ripe. If making guacamole immediately, opt for ready-ripened avocados. The ripen-at-home varieties are perfect, however, if shopping ahead. To ripen, simply leave it out of the fridge for 3-4 days until the avocados are firm but with a little give.
Traditionally, ripe avocados were mashed with salt in a Mexican version of a pestle and mortar. However, in the modern world with our modern contraptions, it’s much easier to throw everything in a food processor and blitz until it reaches the required consistency. Guacamole can be chunky or smooth, and again, it all comes down to preference. I prefer a smoother, creamier sauce, with imperfect chunks.
Warning: Avocadoes will turn brown when exposed to air due to the presence of polyphenol oxidase. Lemon or lime juice will help counteract this when squeezed over the exposed flesh. Once the guacamole is made, store it in an airtight container to help minimise oxidisation. The stone may also help reduce the effects of oxidisation, but the evidence for this appears to be anecdotal.
Ingredients
3 Avocados, Peeled, Stone Removed
½ Red Onion, Finely Diced
1 Red Chilli, deseeded, Finely Diced
1 Lime, Juiced
15ml Olive Oil
5g Coriander, Chopped
Method
- Place the avocados, lime, and salt, in a food processor and pulse until the avocados have begun to puree but still have a few chunky bits.
- Stir the onion, chilli, olive oil, and coriander into the avocado puree.
- Serve with tortilla chips.