It’s been ages – possibly years! – since I made guacamole. But seeing all those fresh avocados and tomatoes at the market lately inspired me to try it again. The first time I didn’t have any cilantro or limes (used lemon juice instead), which turned out pretty good. But the cilantro and lime juice really do transform it into something special. I haven’t put measurements for the seasoning – just taste as you go until you get the balance you like. You can also add greek yoghurt (or sour cream) to make a creamier guacamole. Serve it as a dip for tortilla corn chips, inside a warm flour tortilla or pita bread, with basmati rice… or just on its own.

Ingredients and instructions below…

• 2 large ripe avocados
• 2 limes (juiced)
• 1 small tomato (chopped)
• 1 small sweet onion (minced)
• 2-4 cloves garlic (minced)
• fresh cilantro
• tabasco sauce
• salt & pepper
• greek yoghurt (optional)

Scoop the avocado out and cut into small chunks. Place in large mixing bowl and stir in the lime juice. Mash the avocado with a fork until you have the consistency you like (I like it a bit chunky). Then add the salt, pepper, cilantro and tabasco sauce and mix well. Then stir in the garlic, tomato and onion, mix well and there you go. If you want a creamier guacamole add a few spoonfuls of greek yoghurt (or sour cream).