The velvety note of avocado, with the high-pitched lime that cuts through the smoothness of the avocado just when you’re getting too comfortable with its texture. Then add the bite of garlic. At once beautiful together and yet all flavours distinctly separate.
Some say that leaving the avocado stone in the puree will prevent discolouration. My view is that if the guacamole’s around long enough to find out, you’re not doing it right.
You can vary guacamole in a plethora of ways, so each of your batches is different. It has as many variations as Pesto. I have included a basic recipe, which is beautifully simple and delicious, plus some variations to experiment with. At the moment (May) in Australia, very large avocados are in season, plentiful and (relatively) cheap.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.
|Basic Recipe||2 ripe medium avocados or 1 very large one||juice of 1 lemon|
|2 – 3 cloves garlic, crushed||0.5 tspn salt|
|chilli powder to taste, or 2 fresh green chillies||black pepper to taste|
|Additions prior to mashing or blending||mayonnaise or creme fraiche||sour cream|
|white onion||4 sprigs fresh coriander|
|Additions after blending||0.5 – 1 green or red pepper, diced||1 small red onion, diced|
|1 cucumber, chopped||0.5 cup olives|
|1 diced tomato|
Place the basic recipe ingredients and any “additions prior to mashing or blending” that you select (if any) in a blender. Mash or blend until creamy. Add any “additions after blending” that you select (if any) and stir. Taste, and adjust seasonings (chilli, salt, pepper). Serve with tortillas and corn chips.