This super simple creamy guacamole is a lovely addition to your summertime repertoire. I make it as an accoutrement for Mexican- or Cuban-inspired dinners.
- 2 large ripe avocados, peeled and pitted
- 1 fresh hot chili, seeded
- 4 tablespoons cilantro leaves
- 4 tablespoons parsley leaves
- 2 garlic clove, crushed
- 3 scallions, minced
- Juice of up to 1 lime
- Up to 1/4 cup olive oil
- Salt and Pepper
Combine the avocados, hot chili, cilantro, parsley, garlic and scallions in a food processor and puree until smooth.
Slowly add the olive oil, pulsing to combine.
Add the lime to taste. Season and serve.
Photograph by Madeleine Hill.