Ingredients

quantity		ingredient		step
1 kg		avocados		1
300 g		tomato		2
180 g		onion		3
20 g		coriander leaf		4
15 g		salt		5
30 ml		lime juice		5
7 g		hot chili powder		5

Preparation

• Cut the avocados in two and remove the stone. Peel by pushing fingers between skin and flesh from the bottom up. Scrape the remaining flesh from the skin with a spoon. Crush flesh roughly and put in the bowl of a mixer.

• Plunge the tomatoes in boiling water for 30 seconds to loosen the skin, then peel. Cut into 4 and remove seeds. Purée in a blender.

• Peel onion and chop roughly. Add to tomatoes and blend to a purée again.

• Chop coriander leaf finely.

• Add all ingredients to mixing bowl and mix until a rough purée. The result shouldn't be too smooth.

Notes

• This is a fairly typical recipe for guacamole. There's more in the Wikibooks cookbook. Many omit onions, but I find that a mistake.

• Guacamole darkens in air. Keep covered as much as possible.

• Total quantity is slightly less than the original weight of the avocados, in this case about 960 g.

• One portion is about 60 g, for us at least.