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Monday 25 June 2012

Sluttishly Vegetarian: Guacamole

Making guacamole is much like roast potatoes, everyone has an opinion on how to make it and every method is slightly different. I like to make up large bowls of guacamole for barbecues, not that we are getting many of those at the moment (darn rain) but it is also the perfect dip to munch on during a Sunday afternoon movie session. So come rain or shine, guacamole is here to provide ultimate comfort food happiness.

Quite a few elements of guacamole are optional so do experiment to find what flavours work best for you. Some like to chuck in some fresh diced tomatoes, others like some finely diced red onion, I have even seen some sour cream drizzled through the guacamole. I, however, like some spring onion, a touch of chilli and a truckload of coriander.

Guacamole (serves 1-2 depending how generous you are feeling)
You will need:
  • 1 avocado
  • 1/2 lime, juice only
  • 1 spring onion, finely sliced widthways,
  • 1tsp garlic puree
  • 1 small red chilli, deseeded and very finely chopped
  • large pinch of sea salt
  • handful fresh coriander, roughly torn
  • 1 tomato, skin removed, finely chopped
  • 1 small red onion, finely chopped
Make it!
  • Remove the stone from the avocado, scoop out the green fruit into a small-medium sized bowl and give it a bit of a mash with a fork. try and leave it a bit lumpy though for a textured dip.
  • Add the lime juice, spring onion, garlic and red chilli and give it all a good mix
  • Sprinkle the salt and coriander, give it one last stir
  • Refrigerate for at least half an hour to let the flavours do their thing and start working together
  • Serve with a giant bag of tortilla chips


  1. I don't know if it's a texture thing, but I HATE avocado and yet lovely guacamole. Perhaps because guac is all mushed up.

    1. I was totally the same for ages too. Avocado is a little bit too slimy but guacamole have lime-y goodness to it. I only eat avocado in things. And then it is delicious!


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