A good guacamole recipe

Since I just posted tortilla recipe as well as corn chips recipe, I’m thinking why not share a few dips as well. Guacamole comes in first because it’s just healthy, tasty, and I don’t know anybody yet who does not like it.

I’ve read a lot about avocado lately and it’s seems to have many benefits (see here, here and here). Since then, I’m trying to have it at least twice a week..

The recipe I’m sharing today is adapted from here (there are nice recipes as well, beside this one), although you will find the same combination pretty much the same everywhere.

Ingredients
Makes a decent bowl for to 2 to 4 persons
Prep: 10 min –  no cooking

  • 2 ripe avocados
  • ½ a spring onion, minced (about 1/2 cup)
  • 1 fresh chilli (to taste), stems and seeds removed, minced
  • 2 tbsp of coriander (leaves and tender stems), finely chopped
  • 1 tbsp of fresh lime or lemon juice
  • Salt and pepper to taste
  • ½ ripe tomato, medium size, seeds and pulp removed, chopped finely
  • I chopped in 1/2 red pepper, it’s not conventional I suppose but it added a nice sweet crunch! 
Preparation
Cut avocados in half. Remove the pits but save one for later. Scoop out avocado from the peel, put in a mixing bowl. 
Roughly mash the fruit with a fork. You need to keep it slightly chunky and not totally mashed up.
Add the other ingredients (if you are planning to chill the guacamole for hours , leave the tomato until last minute before serving and then add it) and mash it a couple of times more. Put back one pit (*) in the mix and cover with a cling-film. Chill.

Note:

(*) I have a friend who lived in Mexico and he advised me to add the pit back in the mix because it’s supposed to prevent the guacamole from changing to a darker colour (The citrus does the same thing but it’s supposed to help).

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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