2-3medium Hass avocadosflesh scooped out and stone removed
4spring onions (scallions)the white and light green part, chopped
2cloves ofgarlicminced (optional)
1medium ripe tomatoroughly chopped (optional)
1medium green jalapeño pepperpith and seeds removed then finely chopped
1mediumlime the zest and juice is needed
Asmall bunch of fresh coriander/cilantro leavesleaves and stems roughly chopped
¼tspcoarse sea saltmore if needed
¼tspfreshly cracked black peppermore if needed
Add the chopped jalapeño, lime zest, minced garlic and chopped spring onions to a mortar along with ¼ teaspoon of coarse sea salt.Crush everything with the pestle until you have a rough pulp.Note: If you don't have a pestle and mortar you can blitz these ingredients in a blender quickly or you can use a fork to mash them. You will still get a good result using either of these methods.
Cut the avocados in half lengthwise and remove the stones. Using a large spoon scoop out the flesh from the avocados and place in a bowl. Using a fork mash the avocados. They don't have to be smooth, leave some chunky bits.
Add the pulp from the onions and jalapeño along with the chopped tomato, chopped coriander/cilantro, ¼ teaspoon of ground cumin, lime juice and black pepper.Stir everything together until all the components are combined and you have slightly chunky guacamole.Check the seasoning and add more salt or pepper if you wish.Serve immediately.
Quantity - this recipe should yield approximately 2 US cups of guacamole.
Avocados - I use Hass avocados, they will need to be very ripe but not brown. To check your avocados are ripe lift the small stem or cap at the top of the avocado. If it comes away easily and you find green underneath, you’ve got a ripe avocado. If there are brown spots and the avocado is too squishy when you squeeze it then this one is too ripe.
Freezing/storing - I don't recommend freezing guacamole. If you do have any leftover then leave it in a bowl cover it with cling film and push the film down so there is no air, air will turn your guacamole brown. Keep in the fridge and use within 3- 4 days.
Nutritional Information is approximate and is calculated using an online nutrition tool it is based on a generous serving of one.