Guacamole
There are as many versions of this dish and many ways of making a good guacamole, but this one is my favorite. Good result always depends on using quality, ripe avocados. Mashing rather than pureeing gives control over the texture. This classic is a favorite at any party. The only problem you will have is keeping the bowl filled.
Prepare 15 minutes
Cook no cooking required
Serves 4
2 large, ripe avocados
juice of 1 lime or to taste
2 tsp olive oil
1/2 onion, very finely chopped
1 fresh mild green chili such as pompano seeded and very finely chopped
1 garlic clove crushed
1/4 tsp ground cumin
1 tbsp chopped fresh cilantro plus extra to garnish (optional)
salt and pepper
1. Cut the avocados in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out.
2. Peel, then coarsely chop the avocado halves and place in a nonmetallic bowl. Squeeze over the lime juice and add the oil.
3. Mash the avocados with a fork until the desired consistency-either chunky or smooth-is obtained. Stir in the onion, chili, garlic, cumin, and chopped cilantro, then season to taste with salt and pepper.
4. Transfer to a serving dish and serve immediately, to avoid discoloration sprinkled with extra chopped cilantro if liked.
