Who can resist a good homemade guacamole? I certainly can’t.
One day I was commenting with Johnny from Feed the Piglet about the fact that the British very badly marketed mushy peas, simply because of the word mushy. It just doesn’t sound good. It sounds too wet, drap and unappealing. Actually, during the years I lived in the UK, I don’t recall having ever tried mushy peas. I may be missing out on something amazing.
The Mexicans, however, cleverly named their mushy avocado dish as guacamole. Guacamole seems to have been invented during the Aztec empire and was then called ahuaca-mulli which means avocado mixture or avocado sauce. They also added a series of other ingredients to make it more attractive to the taste.
This is my recipe for guacamole. This particular one was quite big because, even though it was just an aperitif to nibble at while cooking, we were 3 hungry men that are big eaters, plus myself. I also eat a lot. For this guacamole I used four avocados. However you can use less and also less amount of the other ingredients. I left out some of the avocados from the group photo, and the shallot too (because I forgot about the poor shallot at that moment).
4 avocados – peeled, seeded and cut into pieces
1 tomato – chopped into pieces
1 clove garlic – peeled and cut into tiny pieces
2 shallots – peeled and chopped into small pieces
1 small handful coriander – (also called cilantro) washed and chopped into small pieces
1 lime – juiced
1 small chili – optional (I forgot to add it this time)
Simply add all the ingredients into a big bowl and mush them all together with a fork.
- I terribly misjudged the size of my bowl. The reason why I forgot the chili was that I was heavily concentrating on mixing it right there. Silly? Yes.
- My mum recently told me that a Mexican friend of hers advises to keep the avocado skins if the guacamole won’t be eaten immediately, and to store it in the fridge using the avocado skin as a cover. That way it retains all of the flavour naturally.
If you have any special guacamole tips, I would love to hear about them.
Thank you for reading!