I pinched this recipe from a friend (check out her lovely blog here) after she made it for me a few weekends ago. Who'd have thought making your own guacamole could be so easy?! I can guarantee this tastes infinitely better than the stuff you buy in a jar, and doesn't include any of the nasties they put in it. The following will make enough for a few people as a dip. Serve with mini poppadoms - you don't need the extra flavor of crisps with this. You will need 2 or 3 avocadosLime juiceHalf a red onionBunch of corianderSeasoningStart by chopping half a red onion finely, and mixing with a handful of roughly chopped coriander. Mash the avocados in a bowl, and then stir in the juice of half a lime (do it bit by bit, to taste) and season with salt and pepper. Throw it all together, and you're done! Add some chilli flakes if you're feeling a bit cray. Now, avocados turn brown pretty quickly and you don't want to make this too far in advance. Sophie gave me a mind-blowing tip of popping the whole avocado stones into the mix, cover with clingfilm and keep in the fridge until you need it. When you're ready to serve just fish out the stones and you're good to go. Would you believe it?!
I pinched this recipe from a friend (check out her lovely blog here) after she made it for me a few weekends ago. Who'd have thought making your own guacamole could be so easy?! I can guarantee this tastes infinitely better than the stuff you buy in a jar, and doesn't include any of the nasties they put in it. The following will make enough for a few people as a dip. Serve with mini poppadoms - you don't need the extra flavor of crisps with this. You will need 2 or 3 avocadosLime juiceHalf a red onionBunch of corianderSeasoningStart by chopping half a red onion finely, and mixing with a handful of roughly chopped coriander. Mash the avocados in a bowl, and then stir in the juice of half a lime (do it bit by bit, to taste) and season with salt and pepper. Throw it all together, and you're done! Add some chilli flakes if you're feeling a bit cray. Now, avocados turn brown pretty quickly and you don't want to make this too far in advance. Sophie gave me a mind-blowing tip of popping the whole avocado stones into the mix, cover with clingfilm and keep in the fridge until you need it. When you're ready to serve just fish out the stones and you're good to go. Would you believe it?!