Updated: Jul 2, 2021
At the end of last month (the end of Autumn), a dear friend gave me some of their homegrown avocados. Delicious, creamy, homegrown Reed avocados. Avocados are currently in season here in Melbourne/Naarm.
I grew up in far north Queensland with 2 huge avocado trees in our back yard and so I have been making guacamole since I was a young girl. (I have to admit my travels to Mexico 10 years ago honed my guacamole-making skills.)
Currently (where I live in Melbourne/Naarm) our citrus trees have ripe zingy fruit. Add these together with my friends' avocados and my cousins' abundant coriander patch and we have Guacamole Season!
Here is my basic guacamole recipe:
1 large ripe avocado
1 juicy lime
1 small bunch of coriander, finely chopped.
salt & pepper
Optional extras -
pickled jalapeño peppers, finely chopped.
(The amount is dependent on how spicy you like your guacamole. Warming jalapeño chili is nourishing during these colder months.)
1 tomato, finely chopped.
(Our boys don’t like tomatoes so the tomato is often left out in our house.)
Scoop out your avocado into a bowl and mash with a fork.
Add squeezed lime juice and finely chopped coriander.
Add salt and pepper to taste.
Add the optional extras if desired.
Eat with corn chips OR with fresh Mexican chicken / fish/ beef / coleslaw / cheese soft shell corn tacos* OR on top of nachos OR however else you like to eat your guacamole.
If for some strange reason the guacamole is not devoured in one sitting, you can place the stone back in the guacamole to slow it turning brown.
Please let me know if you have any added 'optional extras' you like to add to your guacamole.
I wish you all the best with your guacamole eating practice,
*La Tortilleria produce my favourite soft corn tortillas, no nasties, just corn, and salt. They are stocked in various locations around Melbourne/Naarm. Here is their website link to help you find them https://latortilleria.com.au/