Guacamole

I really recommend making this at the last minute - you can always rope in one of the family to help. If you have to prepare beforehand, put the pip back into the mixture as it prevents browning, and remove just before serving.

Serves 6-8
Occassion

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3 large ripe avocados, pipped and skinned
3 cloves of garlic, finely chopped
1½ t (7,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
juice of half a lime or lemon

Cube the avocados and then roughly crush them with a wire whisk or fork in a mixing bowl.
Add the fresh garlic, Chilli & Garlic Seasoning and lime juice. Mix lightly – don’t pulverize too much. Serve soon.

Ina's Tip

Select avocados with dull, matt-looking skins. Pear-shaped avocados should have fat necks and feel heavy for their size when weighed in your hand. To speed up ripening, wrap avocados up in newspaper with a ripe apple or banana and store in a dark cupboard. The fruit releases ethylene which accelerates the ripening process of the avocados considerably.