Chunky Guacamole. An essential.

There are delicious avocados ('avos') in South Africa and as a result I always find myself with a glut in the fridge and a perfect excuse to make some guacamole.  My chunky guaca is so much tastier than the smooth slightly grey stuff you can buy at the supermarket and is wonderfully ready to mange in minutes.

Homemade ‘guaca’ (g-w-u-k-a) is a perfect dip, sandwich filler with some grilled chicken and sun blushed tomatoes, with melted cheese covered nachos, or in quesadillas and fajitas.  And it is so simple to make, but if you plan on making it in advance put the avo stones in the prepared guaca and cover with cling film to prevent it turning brown.  

Ingredients

2 large ripe avocados

3 small, 2 large limes (plus an extra for garnishing)

large handful fresh coriander

1 small red onion

1 red chilli

8 drops of Tabasco

Salt and black pepper

Method

1. Halve and stone the avos, then use a spoon to scoop out the flesh and pop in a large bowl, mashing it up as you go.

2. Cut the chilli in half, remove the seeds and chop finely (careful your hands will be lethally spicy hot before you give them a good wash).  Add to the avo.

3. Peel and finely chop the red onion and add to the bowl.

4. Juice the limes and add to the bowl along with the Tabasco.

5. Chop the coriander leaves and finely chop the stalks and add to the bowl.

6.  Season well with salt and black pepper, stir well, garnish with some lime and you’re done.

Impressively easy and addictive.