Classic Guacamole

Firstly, finely chop the onion.

Rinse & chop the green chillies. Other chillies may be used such as habenero or jalapenos.

Roughly chop one handful of the dhania (coriander).

Next, combine the above ingredients, preferably on a chopping board.

Begin giving this pile of ingredients a brief chopping so that their flavours combine.

Once chopped, using the back of the knife, start pressing the ingredients back & forth for about a minute, this process is actually mimicking the process of grinding these ingredients in a molcajete which is a large mortar & pestle.

Thereafter, sprinkle ½ teaspoon of salt.

Continue pressing the back of the knife over creating a grinding motion for about 30 seconds.

Once done, set aside.

Next, chop the other handful of dhania (coriander) & set aside.

Get the ripened avocados out. Pull off the top stems & gently slice in the middle going all the way around. Twist open & remove the seeds.

All the hard work is over. Time to get to the fun part.

Carefully spoon the avocados out of their peels & into a large mixing bowl.

Sprinkle over the remaining ½ teaspoon of salt.

Drop in the chopped dhania (coriander).

Next, drop in the chopped onion, chilli & dhania (coriander) mix.

Now pour in the lime juice or lime cordial. I didn’t have lime juice on hand but I found that the lime cordial worked the same way.

Using a masher, begin mashing the ingredients together until it is as smooth or as chunky as you prefer.

I prefer my Classic Guacamole a little smooth & a little chunky, best of both.

There you have it, the Classic Guacamole is ready to serve.

I found that saving the peels of the avocados make really awesome bowls for the guacamole.

Classic Guacamole can be enjoyed as is or with tortilla chips, meatloaf, tex-mex breakfast cups, gorditas, enchiladas, quesadillas, tortas & many more dishes.

Can be stored in the refrigerator for up to a day. It’s best eaten whilst fresh.