Life would be so dull without avocados, and tortilla chips! This is a super simple recipe for summertime snacking. Use ripe avocados and a vegetable masher for the best consistency. Make lots and keep leftovers in the fridge in a tall Tupperware container (or a glass jar) with a layer of olive oil on top to prevent oxidation.

Have you tried our 2018 Ortega yet? If not, stop by the tasting room soon! This guacamole is a perfect accompaniment to a chilled bottle of Ortega. Just add a couple pals and a big bowl of Abuelo’s corn tortilla chips. You can find Abuelo’s chips in our tasting room, as well as at the Courtenay Farmer’s Market on Saturdays.

INGREDIENTS Makes about a pint

4-5 large ripe avocados

1 medium tomato

1/4 of a small red onion

juice of 2 limes

1/2 tsp dried granulated garlic

1 tsp ground cumin

2 tsps ground coriander

2 large handfuls of cilantro

salt and pepper to taste

METHOD

1. Peel and pit the avocados and place the flesh in a large bowl. Give them a rough mash.
2. Finely chop the tomato (leave the skin on!) and the onion.
3. Add the tomato, onion, lime juice, granulated garlic and spices to the avocados; mash to mix.
4. Finely chop the cilantro (leaves and stalks), and add that to the guacamole. Give the mix one final mash (it should still be a little lumpy). Season to taste.
5. Serve heaped up in a big bowl for dipping.