My hubby and I were on a snorkelling trip to see tropical fish and turtles. The snacks the crew gave us were tortilla chips, ceviche, salsa and the freshest and most delicious guacamole I had ever tasted!
Before then, I never liked guacamole. I guess the ones you get in the UK are just plain awful and I never knew what authentic guacamole should taste like. The ones you get in the supermarkets are nowhere near as tasty as freshly made guacamole. Since that trip to Mexico, I always make fresh guacamole to go with any Mexican or Central/South American inspired food I cook.
It's super easy to make and can be made ahead of time before you serve to guests or if you just want it for a snack.
This recipe makes quite a big portion. If you just want enough for two, simply half the recipe.
Should you like to pair your guacamole with delicious gluten-free and vegan tortilla chips (pictured above) shop for Mister Freed at Ocado or Waitrose.
4 ripe avocados, roughly chopped
2 garlic cloves, minced
1/2 oz. fresh coriander, finely chopped
1/2 lime, juiced
Salt to taste
Method 1 – For chunkier guacamole, simply put all the ingredients into a large bowl and use a potato masher to mash the ingredients together until you reach your desired consistency. Transfer the guacamole into dipping bowls and place clingfilm directly on top to stop them from spoiling. Leave in the fridge until ready to serve.
Method 2 – For a creamier or smoother guacamole, put all the ingredients into a food processor, and blend until you reach a smooth and creamy consistency. Transfer the guacamole into dipping bowls and place clingfilm directly on top to stop them from spoiling. Leave in the fridge until ready to serve.
I'd love to see how you've made it! Tag me on Instagram @neyskitchen.official with #neyskitchenofficial or contact me to submit your photos.
