For a fantastic, well-balanced guacamole take the time to make the onion and chilli paste which forms the base and use only properly ripe Hass avocados. Guacamole is traditionally made and served in a Mexican stone ‘molcajete’ – very similar to a mortar and pestle more commonly found in New Zealand kitchens.
INGREDIENTS
½ small red onion, finely chopped
1 large red chilli, finely chopped, with or without the seeds
1 clove garlic, crushed
1/3 cup chopped coriander
1 teaspoon sea salt
2 large ripe avocados
lime juice to taste
sea salt to taste
2 tablespoons finely chopped coriander to serve
METHOD
Put the onion, chilli, garlic, coriander and salt in a mortar and pestle and pound until it forms a smooth, thick green paste then transfer to a large bowl. Scoop the flesh from the avocados and add to the paste. Gently crush the avocado and the paste together with a fork leaving some of the avocado quite chunky. Add lime juice and sea salt to taste then fold in the extra chopped coriander. Serve immediately. Makes about 2½ cups
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!