- 2 Very ripe avocados (don't even think about making this with hard ones)
- 1 Red chili
- 1 Red onion
- 1 Clove of garlic
- 3 limes
- 1 Bunch coriander
- Sea Salt
The ingredients are really simple but please, whatever you do, don't try and make this with the hard avocados the supermarkets try to sell you. Find the more expensive ones that are soft to the touch. Very soft.
Cut the chili in half and remove the tip. If you like heat then leave the seeds in. If you don't, take them out. Simple.
Chop the heck out of it until it's tiny.
Take a tiny piece off the top and the bottom of the avocado. This is so it balances nicely on your chopping board
Run your knife around the outside of the avocado. If it's really ripe, you'll be able to pull the skin right off with your hands.
You should be left with two gorgeous looking ripe avocados with their skin off
There's a big awkward stone in the middle. Run your knife around it cutting in as far as possible.
Split them in half and throw the big ugly yoke of a stone in the bin.
Using your knife and a big chopping board cut the avocado up in to nice small pieces. About the size of an M&M each
Lash the chili up on top.
Chop your limes in half and squeeze them all over the avocado mix. Not only will this help the taste but it makes sure your mix doesn't go brown and look like... y'know.
Peel your clove of garlic. If you don't know how to do that, you should really give up cooking
Chop the garlic up real small and grab a good healthy pinch of sea salt or rough salt. Lash both those in to the mix on the chopping board.
Mix all those nice ingredients in using the knife. Give it a good chop and get it all a little bit finer making sure all the flavours are evenly mixed in
Pick the coriander leaves off the stems and crump them in to a big bunch.
Chop the heck out of the coriander
Peel and chop up the red onion as small as you can
Using your knife mix the coriander in with the red onion and avocado. Dont go crazy on the chopping at this stage. Just enough to mix it all together evenly.
Boom. You've done it. Now serve it up in a big bowl and pat yourself on the back.