Holy Guacamole! 4 Guacamole Recipes To Try This Week May 15, 2017
It’s a bit mad to think that just 10 or so years ago, guacamole was an exotic delicacy, known to most of us as a lurid green dip in the supermarket fridge right next to the taramasalata.
Thank goodness we finally cottoned on to the authentic Mexican recipe (and ditched the Old El Paso for more adventurous fare). Creamy, spicy, cooling and zesty in the just the right amounts, it’s deservedly become a favourite with many an Aussie. Of course, Australian cuisine is defined by its lack of tradition and willingness to experiment and combine different cuisines. In view of that, we’ve prepared our favourite authentic guacamole recipe, along with 3 variations that just might become your new favourite.
The Best Guacamole Recipe
- ½ red onion, very finely chopped
- 1-2 serrano chillies or other fresh green chillies, finely chopped
- 1-2 tsp Maldon salt
- 3 ripe Hass avocados (or your favourite varietal, we also love Shepherds around here)
- Juice of 1-2 limes
- A small handful fresh coriander, chopped
- Put a quarter of the onion and half the chilli and salt in a pestle and mortar and mash to a rough paste.
- Cut open the avocados, remove the stones and scoop out the flesh into the pestle (or into a large bowl if your pestle is small). Roughly mash the flesh with a fork, adding half the lime juice as you go.
- Stir in the rest of the lime juice and chillies, coriander, red onion. If you’re feeling controversial, feel free to add some chopped tomato at this stage, or leave out the coriander if you have that thing where coriander is less of a delicious herb to you and more like a mouth full of soap. We get it.
- Season with plenty of black pepper and salt to taste.
- Serve with tortilla chips.
Tip: If raw red onion is too much for you, try soaking in ice water for 5 minutes and draining before starting this recipe.
The Bacon Guacamole Recipe
- 4 large ripe avocados, halved and seeded
- 6 slices of bacon, cooked and crumbled
- 1 lime, juiced
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 3 green onions, sliced
- ¼ cup-½ cup crumbled feta cheese
- ½ roma tomato, diced
- Spoon avocados into a medium bowl and mash together with a fork, leaving as chunky as you’d like.
- Add lime juice, garlic salt, salt and pepper, and combine.
- Then stir in feta cheese, bacon crumbles and green onion.
The Creamy Guacamole Recipe
- 1 ripe avocado, diced
- ¼ cup Greek yoghurt
- ¼ cup red onion, diced
- 1 tablespoon coriander, chopped
- ¼ cup tomatoes, diced
- ½ teaspoon jalapeño, minced
- 1 teaspoon lime juice
- sprinkle of salt and pepper to taste
- Combine all of the ingredients in a medium bowl. Mix to combine making sure not to mash up all of the avocado.
- Season with salt and pepper to taste.
- Serve immediately with your favourite chips
The Basil Guacamole Recipe
- 2 cups cherry tomatoes, halved (for added visual prettiness, try different coloured heirloom tomatoes!)
- 1 teaspoon olive oil
- salt and freshly ground pepper to taste
- 4 large, ripe avocados
- ¼ cup finely chopped red onion
- 1 garlic clove, minced
- 1 lemon, juiced
- ½ cup finely chopped basil
- Preheat the oven to 200°C.
- Toss the halved tomatoes with olive oil and a generous pinch of salt and pepper.
- Place tomatoes in a single layer on a baking sheet and roast for 15-20 minutes until the soft. (Depending on the size of your tomatoes, it may take less time- check on them around 10 minutes.)
- Remove tomatoes from oven and let cool completely.
- Halve and pit the avocados, then place in a large bowl along with the red onion, garlic clove, lemon juice and pinch of salt and pepper. Using a fork or potato masher, gently mash the ingredients together, leaving a few chunks of avocado.
- Add in the basil and ⅓ of the roasted tomatoes and gently fold together.
- Spread the guacamole onto a platter or dish and top with the rest of the roasted tomatoes. Serve with vegetables, tortilla chips, pita chips or slathered on bread for yummy guacamole toast.