Guacamole

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While you don't strictly make this on the Big Green Egg, it is an accompaniment to many dishes and one of my favourite sides to add.

I make my own guacamole as I just find anything shop bought so lifeless and flat. Guacamole should be fresh and zingy and should be eaten straight away.

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Prep Time 10

Total Time 10

Servings: 4 people

Course: Appetizer

Cuisine: Mexican

Ingredients Equipment Method Video Notes

Ingredients

2 avocado medium ripe
1½ tbsp onion(s) chopped
1 ripe tomatoe(s) or I use one from a tin of tomatoes as I then use the rest for salsa
½ clove(s) garlic chopped
1 tsp chilli Sauce
½ lime(s) juice only
1 tbsp fresh coriander chopped
1 tbsp light olive oil optional
½ tsp Maldon Salt
ground black pepper to taste

Equipment

Food Blender / Processor

Grill Temperature

Surfaces

Method

Halve the avocados, remove the stone and scoop out the flesh into your food processor.
Add all the other ingredients.
Blend but keep it lumpy, not to a smooth paste.
Taste the guacamole, adjust seasoning or add extra lime juice.
Set aside in a bowl and cover with cling film until you're ready to eat it.

Video

Notes

Because this is fresh keep it covered. It'll only last a few hours before the avocado will start to brown. While it doesn't look as pretty it's still edible but I prefer to finish it off while it is green and super zingy.