Guacamole with all the right notes

Photo: Simon Lambert
Photo: Simon Lambert
Guacamole is a fundamental in any household and one that most have made very personal. I am a bit of purist when making my guacamole — it has to have a crunchy note, which comes from diced onion, and a tangy, zesty note, which comes from the lime, and a touch of heat to finish.

Makes 250ml

3 large ripe avocados
¼ white onion, finely chopped
1 medium chilli, deseeded, finely diced
1 garlic clove, finely grated
2 Tbsp (or more) fresh lime juice
1 tsp salt
¼ cup chopped coriander, plus more for serving
3 Tbsp olive oil
2 Tbsp toasted pumpkin seeds (optional)

Remove the avocado flesh from their skins and put it into a medium-sized bowl. Mash with a fork or potato masher, until a coarse paste.

Add the diced onion, chilli, garlic, lime juice and salt. Mix well together.

Add the coriander and olive oil. Mix to combine and taste. It should have have a sharp hit, which is well balanced. Adjust to suit.

Serve with more coriander, an extra drizzle of oil and sprinkle over the toasted pumpkin seeds.


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