Let’s face it.  Chip and dip no longer cuts it at a party.  Besides who wants to eat processed junk anyway?  Well we don’t.  Yes we are food snobs and we are not ashamed to admit it.

This is hands down my go to recipe for guacamole.  Yes, some Mexican dude is probably rolling in his grave because it’s not traditional.  But we don’t care.  We love it and so do our friends.  I take a bowl of this amazing, delicious, spicy and creamy stuff to almost every braai (barbecue for the non-South Africans) we go to.

What you will need:

4 x Ripe avocados

1 x Red onion (white onions are too harsh for this recipe)

2-3 x Large ripe tomatoes

1-2 x Red or green chili peppers

1-2 x Lemons

Large handful of fresh coriander

Salt and pepper to taste

What to do:

Start by finely chopping the onion and the chili. Depending on how spicy you would like your guacamole to be, use between 1 and 2 chilies, removing the seeds keeps the heat at bay.  Set aside.

Halve the tomatoes and remove the seeds and pulp.  If you skip this step  your guacamole will become a swampy disgusting mess and you will end up starting all over again.  Chop tomato flesh into cubes.

Halve the avocados and remove the pips, use a spoon to scoop out the flesh.  Place the flesh in a large bowl and mash.  I use a potato masher for this, yes it’s wrong but the only person who will judge my choice of equipment is my high school home economics teacher.  I suggest that you do not overwork the avocado, the guacamole is just better with a little bit of texture.

Add the juice of one lemon, onion, chili and chopped tomato to the avocado.  Season well and taste. At this point you will need to decide if the guacamole needs more lemon.  You do not want to over power the avocado however you need the tangy acidity of the lemon to cut through the richness of the avocado.  You may only need to add the juice of half a lemon, mix and taste as you add lemon.  Remember that salting the guacamole is also very important as this balances the dish out.

Side note, you will end up eating half of it before you are done.

Once you are happy with the balance of flavour add a large handful of chopped fresh coriander.  Allow to stand for at least 20 minutes before serving, this just makes it so much better.

If making this bowl of awesome takes you longer than 10 minutes to put together, start practicing your knife skills.  Seriously.

Serve with anything.  Slap it on meat, chicken, even fish, eat it with vegetables and if you must have chips opt for organic, GMO free corn chips.  I love to thinly slice sweet potato and bake them in the oven.  BEST. THING. EVER.

Just smash it in your face.  Do it.

A