Snacks
Guacamole
Guacamole is the easiest crowd-pleasing snack there is, perfect for a party or a film night at home. There is one non-negotiable: the avocados must be ripe, yielding to gentle pressure, with buttery flesh. Mash them with a fork rather than a blender so the dip keeps some texture. Lime juice adds freshness and slows browning, while onion, tomato, coriander and chilli make it bright and lively. The whole thing takes ten minutes.
Method
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Very finely chop the red onion and mince the garlic. If the onion is sharp, soak it in cold water for 5 minutes and pat dry.
Deseed and finely chop the chilli. Halve the tomato, scoop out the watery seeds and finely dice the flesh. Chop the coriander.
Cut the avocados in half around the stone, remove the stone and scoop the flesh into a bowl.
Immediately add the lime juice and salt and mash with a fork or potato masher, leaving some small chunks.
Stir in the onion, garlic, chilli, tomato and coriander. Taste and add more salt or lime if needed.
Tips for success
- Skip the blender: guacamole should have texture, not be a smooth purée.
- Hard avocados will not mash and taste of nothing. Ripen them for 2 to 3 days in a paper bag with a banana.
- Remove the tomato seeds or the dip will turn watery.
- To stop browning, press cling film directly onto the surface.
Serving and storage
Serve straight away with tortilla chips, vegetable sticks or on toast, or alongside tacos, burritos and grilled meat.
Best within 2 to 3 hours. With cling film pressed onto the surface it keeps for a day in the fridge; just scrape off any darkened layer.
Variations
- Stir in 3 tablespoons of sweetcorn for sweetness.
- Add 100 g finely diced mango for a sweet and spicy twist.
- Crumble feta over the top before serving.
Calories and macros
Per serving (about 168 g):
Per 100 g: 107 kcal, P 1.6, F 9, C 8.3. An estimate based on average ingredient values. Your daily calories ›
