(Serves 4 as a snack or starter)
- 3 large ripe avocadoes, flesh scooped from skins into a large bowl with
- 1 small finely diced peeled onion or large peeled shallot
- 1 ripe finely diced seeded tomato
- 1 finely diced chilli (jalapeno is fine) or a teaspoon of Tabasco sauce (or similar)
- Handful of chopped fresh coriander leaves
- Juice of one small freshly squeezed lime
- Salt to taste
Note: use more or less chilli if desired; to each his own.
Lightly mix together all ingredients, not quite mashing the avocado flesh into a puree, small chunks are fine.
By the way, did you know that corn, avocados, tomatoes and chillies come from Latin America?
(Mexicans never add cream cheese or sour cream to pump up the guacamole. Why ruin a great dish?)
Serve alongside a basket of ‘totopos’ and a bowl of tomato/chilli salsa for dipping and you have the beginnings of a Mexican feast.
Better still, dip the corn ‘totopos’ into freshly made guacamole and enjoy one of Mexico’s greatest gifts to global gastronomy.