Traditionally, when you think of guacamole you automatically think of Mexican food. But when backpacking around Chile and Peru in my early twenties I was introduced to guacamole being served on top of hot-dogs as a condiment, alongside the traditional mustard, ketchup and relish. Being an absolute avocado lover, I thought this was the most ingenious idea and I absolutely got addicted to eating my hotdogs with avocados.
My guacamole recipe below is very simple to follow and can definitely be used as a starter or as a condiment with.
Serves: 4 person
Preparation time: 5 minutes
• 2 soft avocados
• 1/4 small red onion, finely chopped
• 1 tomato, finely chopped
• 1 red chili, deseeded and finely chopped
• ¼ cup coriander, finely chopped
• 1 lime
• Pink salt
1. In a medium sized bowl, or in a mortar combine tomato, onions, coriander, lime juice and chili and thoroughly mix all the ingredients together.
2. Role avocado on counter top to soften before peeling. Remove skin, reserve the seed on the side, and with a fork mash the avocado into the mixture.
3. Ready to serve as a side dish.
4. Note: if preparing in advance leave pit of avocado in the guacamole until you are ready to serve, helps prevent avocado from discolouring into a brown shade.