Guacamole

Intro

I foolishly allowed myself to be cajoled into teaching a cooking class this week as part of our Global Cuisine series of Chalkle classes. Since it was my bright idea to bring Chalkle to Horowhenua I really didn't have much of a choice really. So, here in quick succession, I will be posting my three favourite Mexican recipes (yes - I am teaching a Mexican cooking class) because while I cook them reasonably often I've not actually got around to posting them online yet.

• 2 large ripe avocados - not over ripe or bruised or brown,
• 1 tblsp finely chopped white onion to suit your taste,
• 1 or 2 finely chopped fresh chiles (a teaspoon),
• 1 large tomato - cut in quarters and insides thrown away,
• 1 clove garlic - squashed and finely chopped,
• 2 large springs fresh coriander,
• lime juice,
• salt,
• pepper.

Recipe

Remove the flesh from the skin and seed. Place in a bowl and roughly mash with a fork. Chop the tomato flesh into small cubes, add the onion, roughly chopped coriander, a squeeze of lime juice and salt. taste and add lime juice and salt to taste.