As you may know, Hand To Mouth is a big fan of the avocado. Particularly for breakfast. And we couldn’t be be better placed right now to feed our addiction. California produces around 90% of the US’s crop, so San Francisco is awash with them, and seeing as we’re living in a Mexican area of the city, I thought I’d pay homage to the ‘alligator pear’ by throwing together a guacamole.
I’ve got a lot of love for guacamole. Eating a bunch of it with some corn chips and washing it down with a couple of cold beers is, in my opinion, time well spent. Whole Foods does a pretty good one, but at 6 or 7 dollars a tub, it’s not exactly cheap, so we’ve been making our own. We’re living on a budget after all.
Before we get cracking, a quick couple of pointers. Avocados will discolour pretty quickly once cut, so prep all the other ingredients first. I also like a few chunks in my guacamole, so keep back one quarter of chopped avocado to add to the bowl once you’ve mixed together all the other ingredients.
Ingredients
2 ripe avacados
1 habanero chilli, de-seeded and finely diced
1 clove garlic, finely chopped
2-3 spring onions, finely chopped
1/2 a plum tomato, de-seeded and diced
1/2 handful of fresh coriander, finely chopped
