Guacamole is another dish that can be tailored to suit your own individual palette. The recipe below gives a basic, classic guacamole but feel free to change the quantities for a more or less spicy finish, or maybe change it altogether with the addition of a little tahini or fresh herbs? The type of chilli used will affect the heat of the guacamole – for flavour, use jalapeño or banana chillies; for heat, habañero or bird-eye; for pepperiness, scotch bonnet.
- Method :
- Skin the tomatoes by scoring a shallow ‘x’ into their bases and dropping them into boiling water for 10 seconds. Remove, plunge into cold water, and peel away the skin. Slice into quarters and remove the seeds. Chop into a fine dice.
- Peel the avocados and remove their stones. Roughly chop them and place them in a clean bowl with the juice of ½ lime. Mash them down with a potato masher or the back of a fork until a rough paste is achieved.
- Add the chillies, diced tomatoes, and onion. Mix well.
- Add the coriander, stir in to mix, and season with salt, pepper and lime juice.
- If the mixture is a little thick, take it down with a small amount of lime juice and/or water. Serve immediately.