Come on, we all know the world has gone nuts for avocados, and I’ll admit that they’re great in salads, on toast, or with prawns served up in them like my Nana still likes to offer up at Christmas time (although I hated them as a kid and can now understand why my parents were puzzled when I turned my nose up at these fantastical fruits!), but they’re purest, happiest form to me is smooshed and served up as a wonderful guacamole and served alongside fajitas, tacos, enchiladas, quesadillas or plain old tortilla chips. Especially if your tortilla chips are homemade too. I’ve been meaning to share this one for awhile as it is so easy and a great way to use up that extra ripe avocado that’s lounging around in your fridge. I can’t tell you how many times I’ve justified a tex-mex meal on the basis that I have an avocado to use up! As you may know, avocados tend to go brown if left in the air to oxidise for too long – although the squeeze of lime should help to prevent or at least slow that process down – so I like to leave this until the very last practical minute to make up prior to serving – usually whilst the chicken or beef is frying off or when the finished article is in the oven in the case of enchiladas, but it really is so quick and easy that it’s no stress to organise it that way.
This isn’t a traditional guacamole recipe, as there are usually chunks of red onion and chilli added to guacamole recipes, but it’s how I prefer to eat it – smooth, creamy, zesty and the perfect foil for that spicy, cheesy mexican food! As with most of our recipes, this will be plenty to serve alongside a mexican meal for two people.
- One ripe medium avocado
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 2 tsp lime juice
- Cut the avocado round its middle, lengthways, until you hit the stone, being careful not to cut yourself. Remove the stone, either by squashing it out, pulling it out, or carefully edging the blade of your knife into it and twisting (this is the higher danger option as it can get stuck on the knife and it'll be quite slippery to remove, but it's also the most effective for me).
- Squash, scoop or fork out the flesh from both sides of the avocado and mash up in a bowl. I went for the messy option and used the ramekin I was planning to serve the guacamole in, but you might find it easier to use a larger bowl to give you room to mash and mix and then serve it all up in a prettier, cleaner bowl.
- Add the chilli powder and salt and mix these in well.
- Add the lime juice and mix it in well. And that's your guacamole ready to serve!
- If you have any left over, cover it and keep it in the fridge, but make sure you use it up the next day. It may still discolour a little but it will be safe to eat.
- If you want to shrink the recipe down for one serving, use the avocado half that the stone doesn't stick into. Reserving the side which still contains the stone will help to stop the avocado discolouring whilst it's waiting to be used, and I also like to pour a little lemon juice over the surfact before cling filming well and putting in the fridge.