One of my summer favourites is fresh guacamole and lightly salted corn chips. It may be March now, and the weather is starting to slightly cool, but I’m not quite ready to give up on summer just yet. So pair this with a cold beer or cocktail, and you have the recipe for success… at least at my house that is 😉 Between the neighbours and I we are even starting a trend with the hastags #summerofguac and #guacoclock. Ok maybe not a “trend”, but one of us only has to whisper “is it guacoclock?” and we all come running lol. Nothing like taking a friend down the road of corruption with you… Now, if you’d like an actual recipe for delicious guacamole that’s ready in 5 minutes, keep reading!
4 ripe avocados
1 tomato finely chopped/pulverised (optional)
1/2 a small onion finely chopped
1-3 cloves of garlic finely chopped
1 Tbs garlic aioli (this is the secret ingredient I have recently learnt from my awesome neighbour)
hot sauce (optional)
Halve and stone the avocados (saving a stone), and using a spoon scoop the flesh into a bowl. Add onions, tomatoes, and aioli. Using the back of a fork mash until well combined. Squeeze in the juice from the lime, and season to taste with salt and pepper, smoked paprika, and hot sauce.
I like to serve mine in our white Enamel Pudding Basin (small) and use a wooden board for the chips. If you’re not serving right away, place the saved avocado stone into the guacamole (helps stop browning), cover with plastic wrap, and refrigerate.
It’s that easy! Enjoy 🙂