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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.