I have, in fairness, only celebrated Cinco de Mayo once. And by celebrated, I mean I spent 93% of the celebration hiding in the bathroom of a Mexican restaurant in Melbourne which had inexplicably decided to celebrate by passing snakes and lizards out among the diners. I cannot be dealing with snakes. Especially in Australia. I am fairly sure in this case it was A)very unhygienic and B) probably ultimately responsible for a child getting bitten by one of the multitude of dangerous Australian snakes due to all the careful education on the perils of going near snakes being ruined by one badly thought out gimmick.
There appear to be a variety of schools of thought on guacamole involving various combinations of the smooth v chunky, spicy v mild , creamy v tangy, garlic v spring onion (a debate which has been ongoing between myself and a close friend, to the ire of all of the other friends who have to sit through it, for several years now). To clarify, I subscribe to the smooth, mild, creamy but also a bit tangy, spring onion school of thought on the subject. This will make a generous cereal bowl sized quantity.
- 3 ripe avocados
- 1 bunch spring onion, chopped
- Juice of 1 lime
- 1 bunch coriander (cilantro), chopped
- 1 pinch cayenne pepper (or more if thats your thing)
- 1 teaspoon paprika
- Blend the avocados using a handheld blender, or mash by hand if not available.
- Add the other ingredients.
- Refrigerate for an hour or so before serving to allow the flavours to mix.