This is a great vegan side dish, try it with my black bean chili and BBQ jackfruit. The flavours work so well together, a match made in heaven!
It’s not only very easy but delicious and nutritious, a prefect way to impress friends and family. As this recipe has only a few ingredients it's really important they all are the best quality possible and are at their perfect ripeness. Here are a few tips to help give you the best tasting guacamole possible!
How to tell an avocado is ripe?
It is so important that the avocado you are using is at the right amount of ripeness. What you really don’t want to use is an overripe, mushy and stringy avocado. The easiest way to tell if your avocado is up to the task is to push on the narrower end of the avocado is should give a little, if it gives too easily its over ripe. But dont chuck away over ripe avocados! They are perfect for blending into a super healthy smoothie or making into avocado chocolate mousse yum!
Best way to reduce avocado wastage
I always buy my avocados in a unripe bunch this way you can have more control over the ripening of the avocado and hopefully reduce wastage! Leave the avocados to ripen on your countertop in your kitchen, once the avocados are the perfect ripeness pop them into the fridge this should slow down the ripening process and will keep them at the optimum freshness for a further 4-6 days! If you want to speed up the ripening process place the avocados in a brown paper bag with a bunch of bananas, this speeds up the process so keep an eye on them. The bananas release a hormone called ethylene which triggers ripening in fruit!
How to stop your guacamole from browning
There are a few different methods for keeping your guacamole from browning. So if you want to make this ahead of time or bring this delicious side round to a friends, these are a few handy tips to try. First one is to make sure you add the right amount of lime juice to avocado, this acidity helps stop the browning process. I have done a few tests and i have found that 2 tsp of lime juice to one avocado is the best ratio to keep your guacamole from colour changing! Another tip is to keep the stone from the avocado and place on top of your guacamole then cover with cling film tightly to limit oxygen getting into your guac! The last trick i have found works well is putting half an onion on top of your guacamole then cling filming it tightly again. Always keep your guacamole in the fridge until your ready to serve!
The trick of the pestle and mortar
What will really make your guacamole sing loud and proud is using a pestle and mortar to create the desired texture and flavour. The mashing of the onion and avocado together enhances the natural oils and flavours that you wouldn't normally get when just chopping. I really advise trying this method of mashing, you'll notice the difference. If you don’t have a pestle and mortar do not fear! You can use a large fork but will take a bit longer. Make sure you mash the onion until it's almost in a smooth paste, all the flavours will marry with the crushed avocado and you’ll have an outstanding guacamole!
Ruby’s best ever guacamole - the recipe!
- 3 - perfectly ripe avocados
- ½ red onion
- 6 ripe and sweet cherry tomatoes - (leave out if you don't have sweet and ripe tomatoes)
- 1-2 red chillies depending on preference
- 2 x limes juice only
- 1 - 2 tsp of sea salt flakes depending on preference
- ¼ tsp ground coriander
- 1 bunch of fresh coriander apox 50g
- Finally dice your onion and then mash it in your pestle and mortar or with the back of a large fork in a bowl with 1 tsp salt until juice is coming out and it's almost a paste like texture.
- Deseed your avocados - slice round the length of the avocado and twist, remove the half with the seed by running a small knife around the stone then pop it out.
- Scoop out the flesh of the avocado with a spoon into your bowl or pestle and mortar. Mash until you reach your desired texture i prefer mine still a little chunky.
- Finely chop the chilli - take the seeds out if you don't want it too spicy. Add as much or as little chili depending on your prefered heat intake.
- Juice your limes and add to the avocado mix, making sure that you have at least 6 tsp of lime juice from your limes. This will help stop your guacamole from browning.
- Chopp your fresh coriander ( i include the coriander stalks as i think they have the most flavour but make sure you chopp these very finely) add this to the avocado mix
- Dice your cherry tomatoes small then add them to the mix, if your tomatoes are tasteless and watery dont add them, this will detract from the guacamole instead of enhancing it. Try adding the unripe tomatoes to a pasta sauce or soup instead.
- Season with salt and ground coriander then its ready to serve!