Smokey Guacamole

Guacamole derives its name from Spanish meaning ‘avocado sauce’ (Mole = sauce, Aguacate = avocado). Avocado is smashed and combined with red onion, tomato, coriander, cumin & lime juice. Top it with smokey chilli salt for the best creamy fresh Guac! Totally irresistible, with fresh healthy ingredients.

Makes: 2 1/2 cups

Prep: 15mins

Ingredients

• 4 medium ripe avocados, halved and pitted

• 1/2 Cup finely chopped red onion (about ½ small onion)

• 1 Large tomato, deseeded and diced small

• 1/2 Cup finely chopped fresh cilantro

• 3 Tbsp lime juice (from about 1 ½ limes), or more if needed

• 1 Tsp ground cumin

• 1-2 Tsp smokey chilli salt, to taste

• Chilli, deseeded & diced - Optional

Method

1. Using a spoon, scoop the flesh of the avocados into a bowl, discarding any bruised, browned areas.

2. With a fork, mash up the avocado until it reaches your desired texture - I like it with a little texture so leave small chunks in the

3. Add the onion, tomato, cilantro, lime juice & cumin (& chilli if using). Stir to combine.

4. Taste and add additional lime juice (I often add up to 1tbsp more), until the flavours really sing. If it needs a little more depth add a little more cumin 1/2 tsp at a time.

5. Sprinkle the smokey chilli salt over the top and add a little extra diced tomato and coriander before serving.

Hints & tips

Storing your Guac - if there is any left!

Add plenty of lime juice. Limes are acidic and contain plenty of vitamin C, which combats oxidation. I think the amount of lime juice in this recipe is already enough to help your guacamole stay green for up to 24 hours in an airtight container in the fridge.

Cover the guacamole with water. When storing your guacamole, spread it as flat as possible in your storage container, then cover the top with a 1/2-inch of water. (And still use an airtight container in the fridge.) The water creates a protective barrier so that oxygen can’t get through! When it’s time to serve again, simply pour the water off the top and serve.