Guacamole

Guacamole

By
From
Breddos Tacos
Makes
400 g
Photographer
Kris kirkham

We use this guacamole as the base for a number of sauces in our kitchen, and the purity of the recipe relies on your sourcing the best, ripest avocados you can find. If you’re preparing the guacamole in advance, put the stones back into the avocado mix– this will prevent oxidization.

Ingredients

Quantity Ingredient
4-5 jalapeno chillies
1/2 bunch coriander
6 ripe avocados
1 tablespoon rapeseed oil
sea salt
freshly ground black pepper
3 limes, juiced

Method

  1. Deseed the jalapeños, then very finely chop them and the coriander.
  2. Slice your avocados through the middle and split. Take out the stones and set aside (they’ll be useful later). Scoop out the flesh of the avocado and place on a chopping board and add the oil. Taking a fork, mash the avocados into a rough paste, making sure you retain a decent amount of texture. Throw the chopped chillies and coriander into the mix and season. Fold all the ingredients together using the fork, ensuring that they’re evenly distributed. Once you’ve done this, squeeze the lime juice over the top and mix through.
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