How satisfying is it to slice into a perfectly ripe, flawless avocado! In November, 2015, as part of our round the world adventure, we spent three weeks in Pichilemu, a little surf town in Chile, just 2 hours outside of Santiago. The grocery stores in this town left a lot to be desired, but the roadside produce markets more than made up for it and we quickly adapted our cooking and food needs to take advantage of the fresh produce. One thing we soon discovered was the quality of avocados. Michael and I agreed, we had never eaten better avocados in our life! Not once in three weeks did we find a disappointing avocado.
Also on this trip, we met Adam and Emily and their two girls from @ouropenroad, who were living in their van on a journey that brought them from California to South America. It was there, in a little cabin near the famous Punta del Lobos surf break, that we concocted our recipe for guacamole. Adam and Emily, having spent time in Mexico, shared their tips with us. We spent four wonderful days together before they continued on their journey. Still to this day, whenever I slice into an avocado, I think of our time together.
Here’s our recipe for guacamole:
- 5-6 ripe avocados, sliced and roughly mashed
- 3 large tomatoes, chopped
- ¼ of a red onion, finely diced
- handful of fresh coriander, roughly chopped
- juice of 1-2 limes, to taste
- 1 teaspoon flakey sea salt, add more to taste
- fresh chilli, chopped (optional)
Slice and mash the avocados into a bowl first. Squeeze the lime and add the salt. Then add the tomatoes, onion, coriander and chilli, if you’re using it. Roughly mix it all together. Serve with tortilla chips!