2
Ingredients
2 ripe avocados
½ cup lemon juice
salt
Method:
1. carefully cut each avocado down to the seed using a sharp knife. Turn the avocado around the blade of the knife to cut it in half lengthways. Twist the halves in opposite directions, lifting as you twist to reveal two halves, one with the seed still attached. To remove the seed, give it a short, sharp chop with the knife; this will bury the blade a few millimeters into the seed’s woody surface. Twist the knife and the seed
is free.
2. scoop the flesh from the skin using a spoon. Place in a bowl and mash with a fork, keeping it quite chunky.
3. add the lemon juice and salt to taste.
HINTS AND TIPS:
* You will need—cutting board, sharp cook’s knife, bowl, cup measure, spoon and fork.
* This is the most basic and original recipe for guacamole. Adding other
ingredients is a matter of taste. Following is a more recognised recipe which can have all or just some of the mentioned ingredients mixed into the basic recipe: 2 fresh tomatoes (finely chopped), ½ onion (finely chopped), 1 bird’s eye chilli (finely chopped) and 2 tablespoons finely chopped fresh coriander.
* Use basic guacamole instead of butter or margarine on salad sandwiches.
* Use with nachos as an alternative to sour cream.
* Serve as part of an antipasto platter.
* To refrigerate, cover with a film of plastic wrap to prevent browning—it will keep for about a week.
* If you want the guacamole to be of a thicker consistency, add ¼–½ cup of fresh breadcrumbs.
* For a smoother consistency, blend in a food processor.
* Lime juice can be substituted for lemon juice.
* You can stir through cottage cheese or sour cream for a variation.
