Holy Moly, Guacamole!
A quick guide to everyone's favourite avocado-based Mexican sauce
Equipment
- 1 Medium Sized Mixing Bowl
Ingredients
- 250g (9oz) Avocado (Approximately 2 Avocados)
- 100g (3oz) Roma Tomatoes
- 45g (1½oz) Red Onion
- 8g (2 Cloves) Garlic
- 10g (1) Fresh Green Jalapeno Pepper (Substitute 2 Bird's Eye Chilies)
- 3g (½tsp) Tabasco Sauce
- 4g (½tsp) Salt
- 20g (1 Lime) Fresh Lime Juice
- 10g (¼ Lemon) Fresh Lemon Juice
Instructions
- Taking care not to maim yourself, carefully peel and de-stone 250g worth of Avocados, chop the pulp into manageable chunks and pop the lot into a medium sized bowl
- Take a potato masher and go at the Avocado until it resembles a chunky green mess
- Next, chop 45g of Red Onion and 100g of Roma Tomatoes as small as you can manage and throw them in with the Avocado
- In addition, peel and crush 8g of Garlic and de-seed a 10g Jalapeno pepper. Chop the whole lot into tiny pieces and add it in with the Avocado mix
- Finally, toss in 4g of Salt, 3g of Tabasco Sauce, 20g of Fresh Lime Juice and 10g of Fresh Lemon Juice. Then give everything a brisk stir with a wooden spoon
- Transfer the resulting green marvel to a rustic bowl and serve to your delighted guests
- Consume within 48 hours and store with plastic wrap pressed tightly to the surface of the Guacamole to prevent the villainous air from de-colouring your beautiful Mexican sauce
Nutrition
Calories: 572kcal
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