I love guacamole, and could eat it all day straight out of the bowl with a spoon. According to my mother, when I was a baby all I ate was avocado and pumpkin. Aah the good old days…
During the 3 or so years he lived in Brisbane, a good (American) friend of mine, Matt, used to constantly complain about Australian guacamole. It wasn’t anything like the real thing. There was too much sour cream involved. Missing tomatoes. Or heat. I believe the quote was “green mayonnaise”.
I went to visit Matt in 2005 and we did a road trip across the States. To further prove his point, he took me to (what the guidebook stated was) “Julia Child’s favourite Mexican restaurant”, La Supa Rica, near Santa Barbara to sample “real” guacamole. It wasn’t really a restaurant (in fact, if it had opened in Sydney in 2013, it would have been reborn a food truck), but the guacamole (and other food) was delicious. We stuffed ourselves silly.
This is not La Supa Rica’s version or an otherwise Matt compliant version, and so its unlikely that Matt will be lining up for seconds. But here you go, my version of guacamole, complete with yoghurt. Serve on a tortilla wrap or with corn chips. If your dietary requirements are dairy-free or prefer Matt’s style of guacamole, then leave out the yoghurt.
- 2 ripe large avocadoes
- 1 garlic clove
- Splash of tabasco / hot chilli sauce (not sweet)
- A few sprigs of coriander or mint, finely chopped
- Pinch of sea salt
- 1 lemon, juiced
- 3 tablespoons full fat organic yoghurt
- Add garlic and sea salt to a mortar and use the pestle to pound the garlic into the salt to form a paste.
- Add the avocadoes to the mortar and gently mix with garlic paste.
- Stir in the herbs, lemon, tabasco or hot sauce. Fold in the yoghurt and mix.
- Season to taste with salt, pepper or hot sauce.
ps to Matt – there is no egg or oil in this, so its not mayonnaise!