GUACAMOLE
1/4 red onion, sweet white onion, finely diced
1 small tomato, finely diced
1 small garlic clove , crushed
10g green chilli (1 hot chilli, seeded and finely chopped, jalapeno or serrano if possible)
30ml coriander, finely chopped
1 large Fuerte avocado
1/2 a lime
Serves:2- 4
Source: Diana Kennedy
METHOD
Finely dice/mince the onions, chillies, and garlic.
Turn into a bowl.
Cut the avocado in half and remove the stone, peel of the skin if loose enough or scoop out flesh with a spoon.
Add to the onion, chilli mix, squeeze over some lime juice and mash the flesh of the avocado roughly into the mix.
Stir in the fresh tomato and coriander, more lime juice to taste and season
Place in serving bowl.
This is best made a minimum of 1 hour in advance, can be made upto 2 days in advance.
If preparing in advance cover the surface of the guacamole will cling film, ensure no air can reach it or the surface will turn brown. The discolouring does not affect the flavour of the guacamole.
