Guacamole

Guacamole

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

Ingredients

Quantity Ingredient
2 ripe avocados, peeled, stones removed and sliced
1 red chilli, deseeded and chopped finely
3 garlic cloves, peeled and crushed
1 lime, juiced
5 tablespoons olive oil

Method

  1. Mix all the ingredients together in a bowl.
  2. Mash the avocados using a fork or masher. Season very well with salt and pepper.

Serving suggestions:

  • This is brilliant with a Mexican feast to accompany fajitas and nachos. However, it’s also amazing on a burger, or with crudités and crisps. It’s brilliantly versatile.

Leftovers:

  • Avocados react with oxygen in the air and go brown very quickly, so if you make this try and use it very quickly or press clingfilm right onto the surface of the guacamole so there are no air bubbles. You can keep it in the fridge for up to an hour, but no longer.
Tags:
student cooking
easy
healthy
budget
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