2 large avocados
2 cloves garlic, crushed
1 large tomato, seeds removed and finely chopped
Juice of a lime
Red onion, finely chopped
- Run the blade of a large, sharp knife round the centre-line of the avocado lengthways, gradually pressing into the avocado until stopped by the stone
- Hold one half of the cut avocado in your left hand and with the right hand, gently grasp the other half and twist and lift until the two halves separate.
- The stone can be removed with a spoon or gently chop the large knife (and it really has to be a decent size with some weight behind it) into the top of the stone (BUT NOT WHILE STILL HOLDING THE AVOCADO IN YOUR HAND, PLEASE!) then twist the knife and, with a bit of luck, the stone will lift out.
- Scoop the avocado flesh out with a large spoon and place in a large bowl
- Squeeze the lime juice onto them (this stops them discolouring)
- Mash the avocado in the bowl with a large fork, leaving it as lumpy as you like. (Most shop-bought guacamole is over-smooth and a little slimy in my opinion).
- Add the chopped tomato and crushed garlic.
- Mix thoroughly.
- Turn out into a serving dish and garnish with a little chopped red onion
- (Bury the avocado stones in the guacamole if you do not need to use it straight away since this delays blackening.)