Having a good guacamole recipe is a must in anyone’s cooking repertoire. I still clearly remember the first time I dipped a corn tortilla chip into a bowl of guac: my life changed. It’s too long a story to go into here, but basically it involves an ex-girlfriend gone bad. The moral of that story would be - when the girl freaks on you, make guacamole and learn to fly …
|2||ripe plum tomatoes|
|1 bunch||of fresh coriander, leaves picked|
|1||fresh red chilli|
|Juice from 1 lime|
|Juice from ½ a lemon|
|Sea salt and freshly ground black pepper|
You’ll need a large bowl, as this can be quite messy (I destroy the kitchen every time I cook, so it is for me!). Halve and destone the avocados, then scoop the flesh into the bowl. Chop the tomatoes, finely chop the coriander leaves and finely slice the chilli (keep the seeds in if you like the heat), then add it all to the bowl. Squeeze in the lime and lemon juice, then mix and mash with a fork - you want a thick, chunky consistency that’ll hold on well to a corn chip. Season to taste with salt and pepper and voilà!