Impromptu Guacamole.

When making my trip to the local supermarket, I intended to leave only with a bag of self-raising flour, a block of dark chocolate and an onion (don’t get too excited here – some of my recipes may be weird but that’s just pushing it) but fate, or a large sign advertising cheap food, instead led me to an enormous bucket of overripe avocados.

Normally I’m afraid of even going near avocados at the supermarket. I worry I’ll do something completely irrational – like buying one. Lately I’ve only ever seen them hovering around the $3-4 per unit mark and have subsequently avoided them so as to prevent any outlandish spending. But today, these little green beauties were only 99c each. Yeah, you heard right.

I bought three with the intention of savouring them over a few days but as I got home, remembered I had a friend to entertain tonight. I grabbed whatever we had on hand (and, although sacrilegious, used white vinegar instead of lime) and whipped up some very basic, but very delicious, guacamole.

To me, nothing gets a party started better than a giant bowl of guacamole goodness. But clearly I need to get out more.

Guacamole.

Guacamole

Serves 2-3

2 large ripe avocados

1 TBSP mayonnaise (preferable good quality whole-egg – that sugary stuff is just weird)

1 tsp dried chilli flakes

1 TBSP white vinegar

salt and pepper

* You can add fresh coriander, garlic and tomato to this to make it more authentic. You can also use sour cream instead of mayonnaise – I just didn’t have any lying around.

1. Scoop out the flesh of the avocados and place in a large bowl.

2. Add the mayonnaise, chilli and vinegar and mash to combine.

3. Season well with salt and pepper.

4. Serve.