Posting a recipe for guacamole seems odd in a way. It’s a bit like posting a recipe for making a ham and cheese toastie – it seems like such a simple thing to that no recipe is required.
However, I’ve found huge variation in the guacamole I’ve eaten, both in restaurants and private homes. Everyone has their own take on it, their own special ingredient. Some people like using a spritz of lime juice. Some detest onion. Some go overboard on the garlic while others completely omit it.
I’ve never eaten it in Mexico but in Australia the general consensus seems to be that guacamole has to include avocados, onions and either lemon or lime juice. Everything else is up to you.
This is how I make guacamole. The ‘kick’ in the title is the addition of sweet chilli sauce.
You can blame my dad for this – a mild chilli addiction is in my DNA.
INGREDIENTS
1 large or two small avocados, approximately 200 grams
1 200 grams tub Greek style yoghurt
1/4 Spanish onion, finely diced
1/2 clove garlic, minced
1-3 tablespoons sweet chilli sauce, to taste
Pinch salt & freshly ground pepper
1/4 lemon
Chives to garnish
METHOD
Mash avocados in a bowl and then mix in all other ingredients, except chilli sauce.
Taste and adjust seasoning, remembering to add less salt than usual as both the corn chips and chilli sauce will be salty.
Put into a serving bowl then dribble chilli sauce on top and sprinkle with chives.
Serve with plain corn chips. Flavoured corn chips are an abomination and should not be encouraged.
