This homemade guacamole post almost did not make it to this page had it not been for my persistent 14-year old. Truth be told, I was reluctant and embarrassed. Oh, don’t get me wrong. This homemade guac is nothing but absolutely delicious and addictive. (If you are an avocado lover, you would know what I’m talking about. But if you are not, it’s never too late to try!) But because it is so ridiculously easy to prepare, I’m not sure if anyone would be interested.
Since my daughter is a HUGE fan of guac, I thought it would be fitting to dedicate this post to her. She has been making her own guac with this recipe for a couple of times and I won’t stress again how easy it is. With this classic recipe, there are many other variations you could enhance your guac– by adding tomatoes, corn, pineapple, mango, etc.
Avocados are bursting with all sorts of vitamins and nutrients, so this is one dip/snack we can safely indulge in without feeling all too guilty.
2 ripe avocadoes (how to pick the perfect avocado)
Juice from 1 large lime (approx. 2 tsp)
¼ tsp salt
¼ red onion – diced finely
2 stalks coriander (approx. 2 tbsp) – chopped
1 red / green chili – de-seed and finely chopped (I did not use any)
Tortilla chips (I’m using Mission brand original flavor)
serves 2 – 3
Recipe source: BBC Good Food (with slight modification)
Cut the avocados into half and remove the centre stones. Use a spoon to scoop out the flesh and put them into a medium bowl. (reserve one stone)
Pour the lime juice all over the avocados and sprinkle the salt. Use a fork and mash everything together.
Add in diced onion, coriander and chili (if using) and mix well.
Give it a taste and adjust with more lime juice or salt if needed.
If you are not serving it immediately, place the stone in the guac and cover with cling wrap. This will prevent the guac from turning brown. Refrigerate until ready to serve.
Dip with the tortilla chips generously and enjoy.