It feels a bit cheeky to call this a recipe as it’s so easy and basically impossible to mess up, but it’s been my most requested ‘recipe’ among my friends and it’s about time I shared it. Adjust it to suit your palate (no two guacamoles I make are exactly the same), but here is the basis of the guacamole that features prominently at most Bills gatherings. We usually serve it with salted corn chips, but it also works well with flavoured Doritos, crackers, veggie sticks, or my sister’s weird but delicious favourite, salt and vinegar chips. Of course it is also a perfect addition to tacos, burritos and nachos.
Warning: once you make it for your friends, you will never be allowed to bring anything else to a party… ever!
Ingredients (makes enough for 1 packet of corn chips)
2 ripe avocados
1 medium sized clove of garlic, finely diced
2 teaspoons tomato, finely chopped
3 teaspoons lime juice
2 teaspoons sweet chilli sauce
1 teaspoon Tabasco sauce (optional)
Coriander leaves, to serve
Corn chips, to serve
Cut up the avocados into small cubes and scoop into a medium sized bowl. Mash gently with a fork until mostly squashed but with some lumps (I prefer the term ‘texture’) remaining.
Dice the garlic (making the pieces as small as possible) and tomato and add to the avocado. Gently stir through with the fork.
Add in the lime juice, sweet chilli sauce and tabasco sauce (if desired). Stir until combined. Season with salt and pepper. Taste it and add more of any of the ingredients until it’s balanced and to your liking.
Transfer into a small serving bowl, top with a couple of coriander leaves and enjoy!
Recipe adapted from Emma, my neighbour from Canberra.
And because it’s always stuck in my head, enjoy the horrendously catchy ‘Guacamole Song’ here!!