I’ve been hit up by a couple of friends over the summer holidays pointing out that my chunky guacamole recipe isn’t on my blog. Opps! Best I fix that! It seriously is the best ever guacamole I’ve ever tried. Yes, I know that’s a big claim!
This guacamole recipe is reasonably well known across several groups of my friends: I’ve been making guacamole in my Napier circle of friends since sixth or seventh form (I’m old skool – I still think of school years in ‘form years’!). As for my Rotorua buddies, they first had this in Ohope three or four years ago. It made such an impact I dished out the recipe and the name got a rebrand: They call it ‘Holy Moly Ohope Guacamole’, LOL. It’s slightly more sexy than plain old ‘Guacamole’, I guess. Anyway, lots of my friends tell me they now make guacamole using this recipe which chuffs me to bits. However, it turns out I’ve been a bit lax by not sharing the recipe on my blog. Suffice to say I’ve kicked myself up the bum! So, here you go, embrace the rest of the avocado season here in the Southern Hemisphere!
Note, this isn’t a super-duper flash guacamole recipe, it’s got minimal ingredients – it’s a classic. But, by god, it’s good. Give it a bash!
Ingredients
- 2 ripe avocados (save the stone!)
- 3 cloves garlic, peeled and crushed
- Juice of one lemon (or lime)
- 1 small red onion, peeled and grated
- 2 tomatoes, seeded and coarsely chopped
- 2 Tlb chopped coriander
- 2 Tlb Olive oil
- Good dash of Tabasco sauce (e.g. 1/8 – 1/4 tsp to taste)
- Salt and pepper to taste
Instructions
- Peel, de-stone and mash the avocado in a bowl.
- Add garlic, lemon juice, onion, tomatoes, coriander and olive oil. Mix to combine.
- Season with salt and pepper and Tabasco sauce to taste.
- If you aren’t going to be serving the guacamole immediately, sit the avocado stone in it – it’ll stop the avo going brown.
- Devour with chopped veges, corn chips, or serve a dollop on top of nachos. It's also mighty fine on toast (Vogels, of course). Oh, and on spicy wedges!
