Monday, 5 March 2012


For many years, I have eschewed the avocado, believing I didn't like it.  Then I watched the expert on Mexican food, Thomasina Meirs, making guacamole and thought I'd have a go - especially as I'd been sent a couple of avocados in my veg box.  And, Dear Reader, I now love it so much I could marry it.  Miers' recipe is probably as authentic as it can get, and utterly, utterly delicious.  Mind you, I suspect that has more to do with the prodigious quantities of coriander leaf and lime in it than the actual avocado.  She starts by bashing a clove or two of garlic in a pestle and mortar with the stems and roots (if you have them) of a good bunch of coriander, and a small red chilli.  Add salt as an abrasive and bash and mash until an intensely fragrant slurry forms.  Now prepare your avocados - 2 large ripe ones - the usual way and mash roughly in a bowl with a fork.  Scrape in the slurry from the pestle - or is it the mortar?  Add the juice of a lime, or more to taste, and half a red onion, finely chopped, a tomato, roughly chopped and the bunch of coriander leaves roughly chopped.  Taste and add more salt, some pepper, more lime if liked and a good splash of Tobasco to pep up the flavours.  We served half the bowl tonight in tortilla wraps with some strips of spiced chicken, and the rest will accompany courgette and mozarella fritters tomorrow.  I think I am addicted..........


  1. Sounds good to me, and just how my Mexican neighbour taught me to make it years ago :-) Careful how you store it though - it goes brown within a few hours. Adding the avocado stone back on top of the guacamole is supposed to help prevent it.

  2. It is the bashed up slurry of garlic, chilli and coriander that permeates the whole dish and 'makes it' for me. For storing, I have sprinkled a little more lime on the top and close-covered it with cling film. I have heard about the stone being left in - does that really work? I shall try it! Thanks for the reminder, Amanda, and I am glad you have confirmed the authenticity of this lovely recipe

  3. I've never had it last long enough to need to know how to store it - once I start I could eat a bowlful by myself ;-)