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By Tom Parker Bowles

Published 2013

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Real guacamole is a riot of textures, and manages to combine the creamy, sharp and spicy. The real thing is miles removed from that snot-green wallpaper paste that plays host to more chemicals than an ICI plant. The avocados must be ripe, so you can mash them with a fork – never use a food processor; I do like the odd chunk left in. Everyone’s tastes are different, so feel free to increase onions and cut down on chillies and the rest.