Real, Mexican Guacamole is so delicious and hard to beat that I feel it’s God’s way of saying “Cheers vegans, here’s a little token of my appreciation!” When made properly, with good avocados, it is so creamy and buttery you won’t believe it’s vegan. Good avocados are key though and, living in Ireland, they can be hard to come by. People say if you leave them on the windowsill in the sunshine for a few days they’ll ripen but if Ireland was the kind of country that had a few consistent days of sunshine then we wouldn’t have this problem! I find what works best, whatever the weather, is keeping the hard, unripe avocados in a paper bag with a bunch of bananas. Generally, bananas are not meant to be kept with other fruit because they give off ethylene gas which will cause the other fruit to go off but it just helps underripe avocados.
I’ve heard so many people and recipes say that you need to serve guacamole right away or it will turn black as the avocado oxidises. Keeping it away from oxygen will prevent this and the easiest way to do that is to cover it with a layer of cling film. You don’t want the cling to be stretched tightly around the rim of the bowl so that it doesn’t touch the guacamole. You need to press it down so that it completely covers the entire surface of the guacamole.
I like to serve this with some lightly salted corn tortilla chips but Mexican crudités are lovely with it too or it can be spooned into tacos.
- Half a red onion, diced
- 1 green chilli, finely chopped and deseeded if you prefer less heat
- half a clove of garlic
- 1 tsp sea salt flakes
- 2 large avocados or 2 small ones
- juice from half a lime
- 1 small bunch of coriander
- 1 tomato
- a good grinding of black pepper or to taste
- Add the onion, chilli, garlic and salt to a pestle and mortar and bash it up until you have a watery paste.
- Now scoop out the flesh of the avocados and add it to the pestle and mortar. Take a fork and mash the avocado into the oniony paste.
- Add the lime juice and mix it in with a fork until it has the consistency you like.
- Chop up the coriander leaves and stalks before adding them to the pestle and mortar.
- Chop the tomato into 4 vertical quarters and remove the water seeds and core and discard them. Then dice the quarters up and add them to the pestle and mortar.
- Mix in the coriander and tomato before adding the black pepper, mix, taste it to check for seasoning and adjust if needs be then serve.