Chunky guacamole recipe
The perfect dip for tortilla chips. Peruvian Hass avocados give the best results - remember to drizzle in lime juice to prevent browning.
Ingredients
- 3 very ripe avocados, preferably Peruvian Hass, halved and stones removed (save one stone)
- 1 large tomato, finely chopped to a pulp
- 1 lime, juice only
- 1 handful of coriander, chopped, plus roughly chopped leaves to serve
- 1 small red onion, finely chopped
- 1 chilli, red or green, deseeded and chopped finely
- 3 very ripe avocados, preferably Peruvian Hass, halved and stones removed (save one stone)
- 1 large tomato, finely chopped to a pulp
- 1 lime, juice only
- 1 handful of coriander, chopped, plus roughly chopped leaves to serve
- 1 small red onion, finely chopped
- 1 chilli, red or green, deseeded and chopped finely
- 3 very ripe avocados, preferably Peruvian Hass, halved and stones removed (save one stone)
- 1 large tomato, finely chopped to a pulp
- 1 lime, juice only
- 1 handful of coriander, chopped, plus roughly chopped leaves to serve
- 1 small red onion, finely chopped
- 1 chilli, red or green, deseeded and chopped finely
Details
- Cuisine: Mexican
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
- Use a spoon to scoop out the avocados into a bowl and roughly mash with a fork so that the avocado is left relatively chunky.
- Add the tomato, lime juice, coriander, red onion and chilli to the bowl and mash all the ingredients together until combined.
- If not serving straight away, sit a stone in the guacamole, to help prevent it from going brown, cover with cling film and chill in the fridge until needed.
Recipe provided by Peruvian Hass avocados.
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