Sunday, 6 July 2008


I love homemade guacamole - shop bought really isn't the same.

2 avacadoes
3 cloves of garlic
olive oil
lime juice

1. Cut the avacadoes in half and remove the stone and remove the skin. I don't know how the professionals do it but I slide my thumbs in and under the skin. Messy, but easiest way.
2. Peel and crush garlic. Put gralic and avacadoe into a sturdy bowl.
3. Add olive oil and lime juice. You want enough oil to make it more of dip and lime juice to taste - it cuts through the creaminess of the avacadoe nicely. It also delays the avacadoe browning.
4. Take a fork and break up and mash the ingredients together. If you like it smooth you can process but I like it rugged and chunky.
5. Add pepper and salt to taste and serve with the tortilla recipe orwith your favourite crisps to dip in front of the TV or a movie.

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