Recipe: Best ever guacamole

For my mate Lee’s engagement party, she requested I bring a big batch of my Best Ever Guacamole. Plonked next to platters of vegetable sticks and corn chips, two trays of this stuff were pretty well demolished before I’d collected a glass of wine to sample some with.

What have we learned? Always make too much guacamole!

Don’t think you have to make this for a function either – I often make a batch on a Sunday & we use it through the week in salads or as a mini Mexi-fiesta with carrot & capsicum sticks. It’s also good dolloped on your morning veg & egg scramble or as a topping for whatever protein you’ve got on the dinner menu.

Guac on a speedy lunch of greens, sweet potato & eggs

This recipe serves 4-6 guacamole-loving individuals as a party starter. Scale the recipe as required & store in the fridge. It’ll last for a few days – unless you eat it all, which is likely.

Best ever guacamole

• 2 avocados
• 1 spring onion/shallot (whatever you call the long green ones. You could sub in red onion here if you’re left shallot-less)
• 4-6 slices of jarred jalapeños (adjust depending on your heat preferences)
• 1 lime (or lemon)
• Salt (Use some good stuff – ain’t nobody got time for that Table Salt business! I use Himalayan pink salt)

Finely slice your shallots & jalapeños and mush the suckers in a mortar & pestle (or with the back of a fork) until they’re a good green mess.

Add the juice of half the lime & grind in more salt than you think you should (about 1/2 – 3/4 of a teaspoon to start off with)

Mix everything together, cover & put it in the fridge for around 30 mins (& up to a few hours) to get the flavours mingling to the max.

When you’re ready to serve, or when the desire for guac overwhelms you, mash in the avocados.

Be sure to taste as you go – you want a good combination of flavours. Don’t be tempted to put in a bucketload of lime though; if it tastes like it’s missing something, you probably just need to add a little more salt. Stir it through & then taste again. You’ve got your other lime half though if you do need a little more zesty action.

Make ahead tip: When I made this for Lee, I mashed up the shallot/jalapeño/lime/salt mix a couple of hours before the party & then added in the avocado just prior to serving, adjusting seasoning accordingly.

A tower of sweet potato nachos crowned by delicious guacamole