It’s not particularly French, but I did make this for the first time on holiday. So it joins the French-in-English-kitchen revival, even if it is slightly out of place! Guacamole is an incredibly refreshing dip – it’s a perfect accompaniment to salsa and tortilla chips for a snack, or with spiced fish or burritos for a meal. It doesn’t keep for very long, but it’s so tasty that it’ll probably be gone before it even begins to brown…
- 2 ripe avocados
- 1 large tomato
- 1 medium sized lime
- 1 green chili, finely sliced
- A handful of chopped coriander
- Salt and pepper, to taste
- On a chopping board, dice the tomato. Then, using the side of a large knife, crush the tomato cubes until they are pulverised. Push the crushed tomato into the serving bowl, and set aside.
- Slice the guacamole around the middle stone – start at one end and slice vertically until the knife meets its starting point. Take the two sides of the guacamole and twist to separate them. If not serving the guacamole straight away, reserve the stone.
- Use a spoon to scrape the flesh of the avocado into the serving bowl alongside the tomato. Season, and use a fork to mash the ingredients together.
- Add the thinly sliced chili and coriander and stir in. Slice the lime in half and squeeze in the juice of one of the halves. Stir and taste – if necessary, add the juice of the remaining slice.
- Serve with a slice of lime for garnish, seasoning again before serving. Enjoy!