23 February 2011


I bought these avocados while still green, and kept them for a couple of days to darken, sweeten and soften. There are many ways to make guacamole, but a very simple one is to mash or process the flesh with salt, pepper, lemon or lime juice, a little zest and some sweet red onion.

You can also add paprika, chilli powder, a tiny touch of cumin and some yoghurt as well. But it is not necessary. Choose warty avocados, in England they seem to have the best flavour. The shiny green ones can be watery and tasteless.

No comments:

Post a Comment

Please do feel free to comment or get in touch.