Guacamole is an all time favourite. Rejoice! Avocados are back in season and they are beautiful! We can’t get enough of them! We ate about 15 Avos last week from our local farmers market and it didn’t even begin to feel like too many.
So Guacamole is a winner in anyone’s books, but there are so many variations sometimes it’s hard to know where to start. Start here. This is Abi Mirna’s (Jefte’s Mum) recipe, a super simple combo that lets the avocado shine. This recipe sticks to our philosophy, if you have good ingredients you don’t need to do much to them. Jefte’s take on adding things like sour cream or yogurt to guacamole is that it’s sacrilege, I’m not so much of a purist. Though a simple guacamole always trumps in my book.
I have fond memories of this guacamole, to accompany a Sunday afternoon backyard family asado in Mexico; arrachera, cebollitas, nopales y tortillas all cooked over charcoal, served as make you own tacos. With a negra modelo in hand what could be more perfect.
- 3 x Avocados
- ¼ of an Onion (finely diced)
- Big handful of Cilantro (finely chopped)
- Juice of half a lime
- Pinch of salt
- Dash of olive oil
In a large bowl mash the Avos, add the diced onion & chopped cilantro and mix together.
Squeeze half a lime in, add a big pinch of salt and a generous dash of olive oil to taste and mix to combine.
Place one of the avocado seeds in the middle of the bowl to stop it browning.
Serve with Doña Cholita totopos.