I bought a large tropical avocado; I find this size ideal for making guacamole. I use this preparation as an appetizer with nachos or tortilla chips, but I also use it to make individual servings with shrimp as a starter, or to fill wraps, or to spread on flour or corn tortillas when I make fajitas. The golden rule for good guacamole? Fresh ingredients!
Peel and finely chop the onion. Wash, dry, seed, and cut the tomatoes into very small cubes. Wash and open the pepper before seeding it.
Wash, leaf through, and finely chop the cilantro. Pit the avocado and scoop the flesh into a plate using a spoon. Cut it into pieces.
In a mortar, crush the onion, chili, salt, and coriander for at least 2 to 3 minutes. Add the flesh of the avocado and mash for a few minutes with a fork. Then pour in the lime juice and continue mixing everything together.
Finally, add the diced tomatoes and mix with a spoon or fork. Set aside in the cool for a few minutes before serving.
To finish, the guacamole should be served quickly after being prepared. Avoid making it the day before, as it doesn't keep very well. Take it out of the refrigerator a few minutes before serving. It tastes better at room temperature. The lime juice adds a lot of flavor. If you don't like lime, don’t add it (but that’s a shame!). On the other hand, if you love it, don't overdo it either, as it could overpower the authentic taste of the guacamole. Enjoy!
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