, from Issue #44. August, 2015
Photography by Aaron McLean.

For a fantastic, well-balanced guacamole take the time to make the onion and chilli paste which forms the base and use only properly ripe Hass avocados. Guacamole is traditionally made and served in a Mexican stone ‘molcajete’ – very similar to a mortar and pestle more commonly found in New Zealand kitchens.


½ small red onion, finely chopped
1 large red chilli, finely chopped, with or without the seeds
1 clove garlic, crushed
1/3 cup chopped coriander
1 teaspoon sea salt
2 large ripe avocados
lime juice to taste
sea salt to taste
2 tablespoons finely chopped coriander to serve


Put the onion, chilli, garlic, coriander and salt in a mortar and pestle and pound until it forms a smooth, thick green paste then transfer to a large bowl. Scoop the flesh from the avocados and add to the paste. Gently crush the avocado and the paste together with a fork leaving some of the avocado quite chunky. Add lime juice and sea salt to taste then fold in the extra chopped coriander. Serve immediately. Makes about 2½ cups