Everyone once in a while when the wind blows in a certain way and the stars align, my sister and I will get together for dinner and drink wine and watch a DVD. Over time it came to be known as Nacho Night, because while at first we might have tried various meals to enjoy on our sisterly night, it soon became clear that we were really only interested in one particular recipe. Yep, you guessed it. But it’s not the nachos I want to talk about today. Our nachos are great, but we don’t deviate much from the Old El Paso nacho kit so there’s not much to tell in that regard.
It’s the guacamole recipe that I want to share with you. In the past I’ve mashed my avocado, used sour cream, lemon juice, perhaps added garlic or sweet chilli or even a cheeky dash of Tabasco sauce. Sure, you can add all of those things but if you want the most authentic, amazingly fresh, healthy and most balanced guacamole, then read on. I have my sister to thank for introducing me to this recipe. Eventually I asked to be let in on her secret and was rather surprised to find out how simple it was.
I’ve looked around online to find out what others are doing with their avocados and it turns out that for most people, including Jack White, this recipe is the dominant version these days, which is great because it is terrific and from what I have read, fairly authentic. This recipe is good for 2 people and perfect to enjoy with nachos, pozole, chicken tinga, Doritos, burritos and most Mexican food. I like to finely chop my avocado as opposed to mashing it because it results in a chunkier, more textured guacamole.
1.5 avocados, finely chopped
A handful of baby plum tomatoes, finely chopped
1/4 – 1/2 red onion, finely chopped
A handful of coriander, finely chopped
Juice of half a lime
salt and pepper
Mix it all together in a bowl dummy.