The guacamole I remember from my childhood came in tex-mex dip selections from the supermarket. Laden with cream and pureed within an inch of its life, I was not a fan. So I assumed I didn’t like guacamole.
Fast forward to university and Mexican food was taking Glasgow by storm. Avocados were taking over the world. And being the massive foodie I am I cottoned on to the trend and invited my friends over for nachos (gluten-free, of course) with toppings made from scratch.
Now you may be reading this and thinking, “Guacamole isn’t that hard to make – why are you making such a fuss over this?” My first ever attempt at guacamole wasn’t great. I followed Jamie Oliver’s guacamole recipe that called for pulsing the mixture in a food processor. I ended up with a strangely dark green, almost brown mush. But it was spicy and delicious and I realised I liked guacamole.
Every time I make my new and improved guacamole recipe, everyone raves about it. For my engagement party, I made a massive bath of it, and when the tortilla chips ran out, people dived into the dip with a spoon. So I think you ought to try it too.
You barely need any ingredients or equipment to make good chunky guacamole, and it tastes so fresh and zingy compared to the supermarket tubs that you’ll never turn back.
- 2 ripe, medium avocados
- ½ medium red onion, finely diced
- 8 cherry tomatoes or 2 regular sized tomatoes, roughly chopped
- 2 tbsp pickled jalapeno slices, finely chopped
- 1 tsp jalapeno pickling liquid
- 3 tbsp lime juice
- 2 tbsp chopped coriander
- ½ tsp salt
- ½ tsp pepper
- Halve the avocados, remove the stone. With a knife, score across the flesh horizontally and vertically so when you scoop out the flesh it is already in small squares.
- Place avocado in a medium sized bowl and lightly mash with a potato masher or fork until is smooth but still has chunks of flesh in it.
- Add all the rest of the ingredients and mix together. Taste and adjust seasonings according to your preferences.