Classic Guacamole

I’ve been making this quick and easy guacamole recipe for as long as I can remember. It is made with a handful of healthy ingredients and is ready in no time! This simple guacamole dip is a favourite of mine and like my homemade salsa I love making this in the summer months, when the avocados are at their best. I am a bit of an avocado snob and only like them when they're in season, since I had an avocado tree in my back garden growing up as a child in the Caribbean. 

I have fond memories of climbing our tree and just sitting and chilling watching to world go by. It was a great spot for that. Not forgetting the fruit. You can never find btetter avocados than ones that are left to ripen on the tree. We use to give the avocado a jiggle and, if the stone rattled, then we knew it was ready to be picked. Simply mashed and spread on warm bread with a pinch of salt and pepper was always a winner.

This recipe only takes 5 minutes to whip up. However, it is preferable to let the mixture sit for a little while (15-30 minutes) so the flavours have a chance to blend.

But, to be honest, I usually just dive right in and throw flavour blending to the wind (because when it comes to guacamole I have zero self-control or patience!).

Ingredients:

½ a small red onion

Jalapeno peppers, in brine - (to taste, I use around 10 -12 slices)

3 ripe avocados

1 bunch of fresh coriander

6 ripe cherry tomatoes

2 limes

extra virgin olive oil

1 fresh red chilli, chopped, for garnish

Method:

Peel the onion and finely chop, place in a medium bowl

De-stone the avocados and scoop out the flesh into the bowl, along with the jalapeno peppers.

Start chopping it all together until fine and well combined. I use a small knife for this.

Pick off most of the coriander leaves, roughly chop them and add to the  bowl, then continue chopping it all together.

De-seed the tomatoes and dice into small pieces and add to the mixture.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper and more lime juice, if needed. 

De-seed and finely chop the red chilli and scatter over, if you like more of a kick.

Sprinkle over the  coriander leaves, then serve.