MEXICAN FOOD IS AMAZING AND ALWAYS SO FRESH, TASTY AND OFTEN HEALTHY. MY FAVOURITE THING ABOUT MEXICAN FOOD WHEN I WAS THERE WAS YOU CAN GET AVOCADO SERVED WITH PRETTY MUCH EVERYTHING, BREAKFAST LUNCH AND DINNER! MEXICO DEFINATELY HAS THE BEST AVOCADOS THAT I HAVE HAD. THEY HAVE CREAMIER NUTTY FLAVOUR. YUMMY!
I SOON REALISED THAT I HAD BEEN MAKING MY GUACAMOLE WRONG BY BLENDING IT AND ADDING TOO MANY FLAVOURS.
I HOPE YOU ENJOY MY TAKE ON THIS MEXICAN CLASSIC
Ingredients
1 red onion chopped
2 tsp chopped coriander plus extra for garnish
1 medium tomato reseeded and finely chopped
1 large or two small avocado
Half a lime
1 green birds eye chilli finely chopped for hot
-half for medium
-none for mild
Freshly ground salt and pepper to taste
Directions
In a pestal and mortar add half the onion and half the coriander. Grind for 1-2 minutes until it starts to break down.
Cut the avocado in half and remove the seed. Using a spoon scrape out the avocado and add the mortar. Mix the three ingredients ensuring you still have some lumps as you do not want a past. Now add the tomato (saving a little for garnish), lime, chilli (if using), the rest of the onion, season to taste and mix using a spoon.
Sprinkle with coriander and the saved chopped tomato and serve it the mortar.
Tip: can be made ahead of time as the lime stops the avocado from going green. Also look nice decorated with a couple of nachos.
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