Epic Guacamole

This is a recipe of mine which I have used over and over again, and which never fails to impress. My friend Katie came over last week, and I decided we should cook a fajita feast.

Marinated chicken, onions and pepper, with half fat creme fraiche (a healthier alternative to sour cream), tomato salsa, grated cheese and guacamole.

So for the epic guacamole, here's what you'll need to serve 4...

 3 large avocados

 4 tomatoes
1 lemon
1 red or green chilli
2/3 cloves of garlic (I love garlic so use 3, but just use 2 if you aren't a fiend for it like me)
1 tsp ground cumin
Small bunch of chopped coriander (optional)

. Chop the chilli very finely, and put into a bowl with crushed garlic and the cumin. This is your base so mix it together well to make sure the guacamole will have an even flavour

. Chop the tomatoes into small pieces and add them to the bowl

. Take a knife and slice around the avocado, and break it open as shown above. I find the easiest thing to do is get a teaspoon and scoop the flesh out with that
. Place it in the bowl with the base mix and tomato, and squeeze the juice of a lemon over it

. Season liberally with salt and pepper

. Take a knife and fork and chop the mixture together. It should mix through evenly. I like it chunky so I don't chop too much, but if you like it smoother you could use a food processor here
. Mix through some of the chopped coriander, holding some back to garnish it with (I forgot coriander so it isn't in the photos here!)

. Put into a bowl and serve! 

Guacamole isn't just for with fajitas. I made an amazing steak sandwich with it (below), but also serve it with a variety of chicken, steak and even tuna steak dishes.