I love guacamole! It's the perfect dip for crudités in my opinion. Not to mention the naughtier items on an appetiser or party platter like sausages or tortilla chips. The best thing about this dip though is it's versatility! It's great on toast, in salads, fajitas, sandwiches and my personal favourite....served alongside a good spicy chilli con carne!!
The most important ingredient is of course your avocados. They've got to be ripe or you won't get the lovely creamy signature texture of tasty guacamole. Avocados give themselves away...a gentle squeeze will tell you if they're ready or not. There's another way, which I'd only recommend if you've purchased the avocados ahead of time and not in the grocery store. Peel back what's left of the stem at the top of the fruit...it's a fruit, I checked!😁 and if it reveals green flesh not yellowy green, it's ripe and ready.
I've used super spicy scotch bonnets for my guac but there's no need to send yourself to a&e if you're not accustomed to fiery chillies. Substitute scotch bonnets for birds eye, serrano, jalapeño or go for the dry powders and give it a pinch at a time until you find your heat.
So here's my tasty simple way to get my fix! It's a ratio that has always worked for me and I hope it finds it's way into your movie nights and lazy days too...
2 ripe avocados
1 small onion
1/2 scotch bonnet chilli
1 tsp chopped coriander
1/4 tsp black pepper
1/4 tsp salt
juice of half a small lime
-Cut your avocado lengthways, going around the stone and twist to separate the two halves.
-Use a spoon to scoop out the flesh into a bowl and discard the stone. Repeat for the second avocado.
-Chop up your onion and chilli and add to the bowl with the coriander, salt and pepper.
-Mash these ingredients together with a fork and then stir in the lime juice.
-Tasty spicy guacamole is ready!
P.S. If you're having this with sausages, try adding 1/4 tsp english mustard to the guacamole....thank me later!