Being a lustful lover of all things avocado, guacamole has been a fundamental staple of my diet ever since I first gave it a go. For me, the avocado has to be creamy with chunks of tomato give it texture and an ample amount of garlic and different sorts of pepper spice it up while fresh lime juice is responsible for that tangy aftertaste.
Guacamole is perfect to bring along – from summer barbecues and picnics to winter fondues or raclettes. It’s as wonderful with chili-sin-carne as it is with plain tortilla chips.
It’s also simple as you only need a ripe avocado, some garlic and other spices you will already have at home and – for my version at least – tomatoes.
You peel, you mash, you cut, you add.
- 1 ripe avocado
- 2 cloves garlic
- Juice of 1 fresh lime
- 1 roma tomato (or 2-3 cherry tomatoes)
- Black pepper, white pepper, cayenne pepper
- Cut the avocado in half and take out the stone, put it aside. Spoon the flesh into a bowl and mash it with a fork.
- Finely cut garlic and add, stir in lime juice.
- Now add a pinch of salt as well as pinches of the different kinds of pepper as well as the cumin. Stir.
- Cut the tomato(es) into small cubes and add to bowl.
- Put the pip back into the bowl (this will prevent the guacamole from turning brown), cover it and put it in the fridge to be even more tasty the next day (or a few hours later) – or serve it straight away with tortilla chips or some crispy bread.