Guacamole is a classic ‘gotta-have’ with Mexican food as it works with so many dishes providing creaminess without richness, a hot and fresh bite and a gorgeous splash of colour. Serve it with freshly fried taco chips made by snipping corn tortillas into triangles and frying in hot oil, or as a filling ingredient in pork tacos or as a condiment to roasted chicken.
Ready in 15 minutes Serves 8
½ tsp toasted ground cumin (see Note)
¾ tsp salt
½ cup chopped coriander
3 perfectly ripe avocados, halved, pitted and flesh scooped out
2 Tbsp lime juice
1 small red onion, finely chopped
4-6 cherry tomatoes, chopped, cores discarded
Mash chillies, cumin, salt and half the coriander in a mortar with a pestle (or finely chop by hand). Add avocado, lime juice, onion, tomatoes and remaining coriander and semi-smash together, leaving it lumpy. Taste and adjust lime juice, salt and chilli – it should have a good, fresh clean bite. If not serving immediately, cover with plastic wrap and chill.
To toast cumin seeds, place in a small, dry frying pan over medium heat. Toast for a few minutes, shaking pan from time to time, until seeds darken slightly and smell fragrant. Grind in a spice grinder or with a mortar and pestle. Store in an airtight jar.
Taste Magazine Facebook page
Taste Magazine Jan-Feb issue