Guacamole by Cool Chile
Guacamole is used as a dip but also as a ‘glue’ to hold ingredients on a tostada or torta, plus providing moisture and richness, much like we use butter or mayonnaise. This is a green and serene version of guacamole without garlic to keep that nice fresh crisp appley taste from the avocados, the onion makes it sing.
Makes about 1.5 cups.
2 medium-large avocados
2 tbsp finely diced white onion rinsed under cold water
2 hot skinny green chillies finely chopped
(or 1 thick fleshed, large green chilli, de seeded and finely chopped for a milder dip)
Juice of 1 lime (apprrox. 25mls)
A few coriander sprigs minced (including stems)
1/2 tsp salt (or to taste).
Cut the avocados in half, take out the stones and scoop the flesh with a spoon into a bowl, mash with a potato masher until you have a textured paste. Stir in the rinsed diced onion (rinsing takes the sting out of the beast), your chosen chopped chilli and coriander. Stir in half the lime and 1/2 tsp salt, add more until it is to your liking.
Keep cling film on top of the guacamole to prevent it form going brown. Lots of lime will also help to keep it fresh looking. If it does go brown, just scrape off the brown to reveal green underneath. Keep refrigerated, it is best eaten after about 1/2 hour and starts to loose it after about 4 hours.