Guacamole
I would have thought that everyone on earth knew how to make Guacamole, but someone at work asked me the other day, so I wrote out a recipe and here it is:
Guacamole a la Slabface -
2 decent sized avocados (must be well ripe)
2 regular sized cloves of garlic
½ a seeded red chilli
The juice of 1½ fresh lemons (do NOT use bottled lemon juice)
One or two chopped tomatoes (this is economy really)
Salt & Pepper to taste
Cut avocados in half, remove stones (saving one) and remove the flesh from the skins and put in a mixing bowl. Make sure that you scrape out the flesh right to the skin, cos you want the green stuff.
Puree one clove of garlic per avocado and add to the mixing bowl.
Juice the first lemon and add to the mixture. Cut one red chilli in half lengthways and remove the seeds. Finely chop and add to the bowl.
Mix well with a fork, mashing the avocados to the required consistency.
Add salt & pepper to taste and any more lemon juice as required – do this gradually, cos you can’t take it back out once you’ve committed.
I go pretty lemony and usually add at least half another lemons worth. My sister always f**king moans about it.
Finally, chop one or two tomatoes dependent on how much you want to bulk out the guacamole – place them on kitchen paper or a clean tea towel and pat dry to remove excess fluid.
Add them to the completed guacamole and mix well.
If you add the stone that you’ve saved to the mixture, it will help your guacamole stay green for longer. (An actual Mexican taught me that)
The more lemon juice you use – again - the longer it’ll last.
If you’re going out in the evening, I’d usually only do it a couple of hours in advance, but it’s quite often still nice and vibrant green the next day if refrigerated.
