Forget the slimy mush you buy in tubs at the supermarket, this guacamole
has some texture to it and has a fresh zingy taste from the avocado and lime
- 1 clove garlic
- Salt to taste
- 2 tomatoes
- Freshly squeezed juice of half a lime
- 2 ripe Hass avocados (the knobbly-skinned ones). You can tell
when they are ripe as they turn from green to dark brown and will just
yield to gentle pressure from your thumb. If the avocados are not ripe
don't make the guacamole - it'll be horrid.
- 2 teaspoons drained and finely chopped pickled Jalapeño chiles.
By the way, Jalapeño is pronounced hala-pen-yo in case you
- A little of the pickling juice from the Jalapeños to loosen the
mixture if necessary.
- Crush the garlic and salt into a purée in a pestle and mortar.
- Cut the tomatoes in half down through the stalk end. Put the tomato
halves, skin side up, under a hot grill (broiller) and grill until the
skins blacken. Put on a plate to cool a little then remove the skins. Now
remove the seeds and pulp and chop the tomato flesh finely.
- Halve the avocados lengthways and remove the stone (whack it with a sharp knife,
twist slightly and Bob's you uncle).
- Halve the pieces again and peel off the skin making sure to scrape off
and keep any of the bright green flesh that sticks to the skin.
- Chop the avocado into smallish chunks and put in a bowl with the lime juice.
- Mash the avocado pieces with a 2 pronged carving fork to get a
combination of small avocado pieces in a light avocado purée.
- Put the other ingredients in the bowl and stir well to mix.
- Cover with cling film so the film touches the guacamole and squeeze out
any air bubbles (this will stop the guacamole going brown).
- Refrigerate for an hour.