Easy guacamole recipe
Ingredients (serves 4):
Pinch of dried chilli flakes (you can also use freshly chopped chilli for more kick)
1 tsp paprika (we used La Dalia Sweet Smoked Spanish Paprika)
A good grind of black pepper
Course salt to taste
A squeeze of ½ a lemon or 1 lime
Handful of coriander leaves
½ red onion, finely chopped
1 firm and fresh tomato, diced
1. Slice your avos in half and scoop out the flesh into a bowl. Using a fork, mash up your avocados. Some texture is good but if you want a creamy, smooth dip, use a hand mixer.
2. Add the chilli flakes, paprika, pepper and salt to taste.
3. Squeeze in your lemon or lime and give it a good stir.
4. Pull your coriander leaves from the stem and breaking them into smaller pieces, add them to the avo. Mix the coriander leaves in by hand. The blades of the electric mixer tend to cut the coriander too fine, also bruising the leaves.
5. If you wish to add onion, now’s the time. If you’re adding the tomato, cut it in half first and scoop out the soft flesh and seeds. Then chop up the firm flesh and add it to your guacamole. You might not think it, but having the fresh onion and tomato mixed into your guacamole adds a crispness to it.
Serve with a big bowl of crispy nachos.
The only thing to be said about good guacamole, is that there never seems to be enough. So if you’re looking for the best way to keep batch numero duo from browning, head on over to our myth or magic post. Arriba Arriba.