Holy Guacamole!

Yeah, it’s been a while since I posted anything, busy I guess, and even this is a re-post from my old site, but it’s too good not to appear here. So I learnt this recipe while I was in Peru (not when I went to Mexico ha!), and from our tour guide on the Inca Jungle Trek of all people. We were pretty much at the last stop before hitting Machu Picchu, and had stopped for lunch before making our way to Aguas Calientes for the night (and Machu Picchu in the dark early morning). We only had crackers, but this was avocado (aguacate) country, so for our entree to lunch, our guide made a quick guacamole dip. I’m sure everyone has their own twist on guacamole, it’s a very simple dip/sauce to make, but I thought I’d throw mine in the mix.

Guacamole

The ingredients are as follows:

• avocado (1 for two people)
• 1 (small and juicy) lemon per avocado
• 1-2 garlic cloves (or more, depends how garlicky you like it) per avocado
• black pepper (crushed is good)
• salt (I don’t measure it, I taste the guacamole until the amount is right)

The following are optional extras:

• chilli, sliced, the amount depends how hot you want the guacamole really, if they’re really hot like mine, then one is probably good
• onion, I am not a big fan of raw onion, so I tend to only have cooked onion with chicken tortillas and not in the actual guacamole
• I really like the smell of oregano, dried or fresh

1. So if you have a ripe avocado (apparently you can tell if the top is a bit soft, google it for a better method), just crack it open and scrape the contents into some kind of bowl/dish and mix it up (or blend it if you like it smooth) with a fork to start with, and then a whisk to clean up (or a blender if you’re rich like me).
2. Cut the lemon(s) in half and squeeze the juice in till it’s all in more or less.
3. Crush the garlic and throw it in and mix it up.
4. If using chilli, slice up the chilli and mix that in as well.
5. If using pepper, crush it in.
6. Keep mixing it with the whisk and adding salt, all the while tasting it, once the flavour is right, you have your guacamole.

I’ve tried this guacamole with both corn chips and with chicken tortillas, and for my personal tastes, it was really good, I was very happy to say the least, because it was the first time I actually made it, for the chicken tortillas, and I was working from memory. Give it a go, but I think avocados are seasonable fruit, so don’t bother if the avocados aren’t in season I guess. That’s a fast, easy dip for chips and chicken based tortillas/tacos. One avocado is about right for a pack of corn chips (180g I think).

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