My name is Craig, and I’m addicted to guacamole.
There, I said it. It’s out in the open. These last few years I’ve been carrying around this secret, sneaking it on nachos whenever possible, but now everyone knows and I have no shame to be sitting here eating it from the bowl with a spoon. Although I might have put a little too much chilli in this one.
When I was little I hated the very idea of avocados. Whenever my mum bought them it would just be her and my dad eating them (no doubt accompanied by a trio of screwed up faces from their darling sons, for no good reason). How times change though and now I have a ready supply of delicious avocados at non-ridiculous prices. Since guacamole is so easy to make it’s become my go-to summer snack. And if people are coming over it’s virtually a necessity.
Be it on nachos, crisps, carrot sticks, pepper, liberally layered on toast or just with a spoon guacamole is there. It’s perhaps turning into a bit of an obsession, but perhaps healthier than other addictions, like chocolate. Or cocaine.
Anyway, before this gets strange let’s get back to the guacamole. This is a dead simple recipe, but it works every time; it’s also great as a base if you want to add other bits and piece in, like roasted tomatoes. Also, to make sure your guacamole is bang on every time there are three essential parts: using ripe avocados, lots of citrus (I favour lime) and a really sharp knife to get the chillies and onion really tiny. Go forth and consume!
Guacamole - the only recipe you need
This recipe is born from extensive research, trial and error. It’s an original to The Usual Saucepans, but since it’s quite simple it’s likely to be similar to others, any crossover is purely coincidental. This makes enough for a dip if you’ve a few people over, or just if you want to eat it with a spoon.
Ingredients
2 avocados
1 red onion
1 plum tomato
1 red chilli
1 Lime
salt & pepper
Directions
Dice your onion and chilli as finely as you can manage - the smaller most definitely the better - and transfer them into a large bowl. Similarly dice the tomato and add to the bowl. Peel and stone your avocado using your preferred method (mine involves halving, stoning, cutting a checkered pattern into half and then turning inside out) and then dump all the pieces into the bowl. Zest half your lime into the mix, then add in the juice; add a little salt and pepper.
Get a potato masher or large fork and mash for a few minutes or until it reaches the consistency you like best - mine is usually pretty chunky. Taste a little bit to check the flavour and season/add citrus as necessary. Leave for an hour or two in the fridge if you can for the flavours to really settle.
Serve with tortilla crisps, carrot sticks or however you choose.
