Slightly Spicy Guacamole

So, with last week’s phat phajitas, there was the salsa from a tin and this rather lovely gaucamole. Guacamole, whilst looking a bit snotty and unnattractive, is undoubtedly fantastic and works great as a starter with toasted pitta or crudite and such like and is not to be sniffed at. It’s a piece of piss too, you just lob it all in a blender. You do’t even have to be to precise with the ingredients – if you like garlic, chuck more in and the same goes with the cayenne.

Guacamole

Ingredients

  • 4 cloves of Garlic
  • 3 avocados
  • Pinch of cayenne pepper
  • Olive oil
  • Juice from 1 ½ lemons
  • Salt and pepper

Chuck 4 peeled garlic cloves into you blender and blitz. Halve and de-stone the avocados being careful not to cut your hand off. That would be folly. Remove the skin and add to the blender and continue the blitz. Whilst it’s blitzing, add 6 seconds of olive oil, check for lumps and scrape down the sides of the blender. It may seem obvious but turn the blender off when scraping down or else you may lose the other hand. Another 8 seconds of olive oil, some pepper and salt and a tiny bit of cayenne. Penultimately, the juice of 1 ½ limes should be squeezed in. it is imperative that this is done by hand; you must feel the food. Finally, add a good handful of roughly chopped coriander and give a short sharp blitz. Don’t worry if there are a few small lumps. Do not make this one in advance, it will go brown and look rather unappetizing.

6 Replies to “Slightly Spicy Guacamole”

  1. Nice word, penultimate.
    Interesting color, that guacamole.
    California has a law against putting avocados in the blender.
    But the salsa looked very tasty. And that, many people put in the blender.
    Keep on cookin’

  2. I suspect the colour is more down to the photographic skills of monsieur redeye. and the blender, i ‘spose, is a lazy gig. The salsa was indeed very tasty.
    while i’m here… i made a vegetarian version of the phagitas for my hippy friends the other night and it was loverly. just leftout the chicken.

  3. Ere, Phatty. I think the guacoamole were lush and the pictures are lame I concur. Funnily enough my blender has just blended its last blendy thing and gone to that place known so well to all has been blenders, the great blender sanctuary known only as “the tip”.

  4. To blend or not to blend? That is the question.
    A good fork’s not out of the question. ” A good fork these days is hard to find, who will love this fork of mine?”

  5. I am sorry Jess but if CA has a law against putting avacados in a blender, there are a lot if lawbreakers out there. Avacado dip is famous. Just cover a 2cm thick layer of the guacamole with a similar amount of frijoles, that’s mashed beans to the uninitiated. Sprinkle generous amounts of sliced black olives and shredded cheddar cheese over all, bring out the corn chips and stand back. It will all be gone in a New York minute.

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