You know all those times when you’ve been invited to a friend’s for a BBQ, and they are all like: “Nah! Don’t bring anything!” But when you arrive, everyone else has brought something and then you feel like a cheap arse? Not that this has happened to me, I’m just saying, like hypothetically. For a friend.
Other times, you don’t even know if the event you’re going to is a food one, but if you’re like me, you definitely don’t want to be stuck drinking the wine and not having the food on hand for when you get hungry (hangry). I find the easiest and most simple thing to do when trying to prepare something fast and last minute, is to whip up a quick guacamole, (if it’s avocado season that is – ignore this recipe when avo’s are $7 each k?).
Recently I have had several people ask for my guacamole recipe, which I replied with “there is no recipe, you just mash a bunch of stuff together”. So I decided to actually pay attention to what I do, note it down so that you guys can also one day “mash a bunch of stuff together” and make your own delicious guacamole. Guaranteed to be a crowd pleaser. Make lots. And pretend it was much harder than it actually is.
The Best Guacamole in the World Recipe
(Feeds four as a snack, double or triple for a party)
4 x avocados
2 tbsp minced red onion
Half of one lime juiced (or a whole one if you like limey-ness)
Two handfuls chopped corriander
1 Tomato de-seeded
Pinch or two of rock salt to taste
Tiny bit of sriracha or chili flakes if you want a bit of spice
Salted corn chips – I like GoNutz brand that you can find at New World or Farro.
Literally just mush it all together. Can you actually find a more simple recipe, ha!
Then eat with salted corn chips
Take a bow. You are a hero.
I was in Farro last year and as I was walking up to the avocados a woman told me not to squeeze them. *Giant eye roll* Thanks very much for your suggestion super helpful lady. I must look like an avocado squeezing trouble maker. But condescending smarmy ladies aside, you shouldn’t really squeeze avos to tell if their ripe. Nothing sucks more than cutting one open and it being all funky and brown and bruised. You can kind of feel them as soon as you pick one up, if it’s as hard as a brick and you want guac that night – don’t dooo it. A lot of supermarkets are actually separating the ripe avos from the unripe for you, so that’s easy. But otherwise, if you wiggle the little stem bit at the top, you should be able to lift it slightly very easily. If it’s stuck on, it ain’t ripe. If it falls off, hide it back in the pile (be careful, crazy avo lady might be watching). If the colour underneath is a nice green then you are in business, my friend.
If this recipe looks yum to you, check out my personalised cooking classes in Auckland! No matter your cooking experience, I can create recipes just for you, come to your home with all the ingredients and we can cook together. Because cooking doesn’t have to be hard.
Send me a message for more information, and happy eating!