Mexican cuisine is usually a favourite in many standard households. In my opinion, you can’t fully enjoy Mexican cuisine without a handsome serving of guacamole on the side. Whether you’re serving burritos, tacos or even just plain corn chips, guacamole is always a necessary compliment. It’s a shame that the avocado is such a seasonal fruit as I’d love to have my own bottomless stash of them at home for a rainy day. You can usually boycott the expensive supermarkets in the Winter and grab a couple of Avocados from your local market for a much cheaper price.
The ripe avocados and tangy tomatoes make this guacamole super quick and easy to make. I have quite a mild palette so I only add a few pinches of cayenne pepper to mine. Depending on how game you are feel free to add as much cayenne pepper as you fancy. I recommend you keep this recipe up your sleeve so that you can impress your friends with home made guacamole at your next ‘bring a plate to share’ event. Accompanied with a bowl of corn chips of course.
2 ripe avocados
2 tomatoes, finely diced
1 tbsp olive oil
A few pinches of cayenne pepper
1/2 juice of lime
Half a bunch of fresh coriander
Salt & Pepper to taste
- Wash and dice tomatoes until thin.
- Chop off the stalk of the coriander, wash and chop.
- Spoon the avocado out of the skin and mash avocados with a fork until you get a paste-like texture.
- Add tomatoes, coriander, olive oil, cayenne pepper and some salt and pepper.
- Mix to combine.
- Serve with some Salsa corn chips or in burritos, tacos or enchiladas.