Wednesday, 2 April 2014



3 avocados, very ripe but not bruised
juice of 1 large lime
handful coriander, leaves and stalks chopped
 (plus a few leaves, roughly chopped, to serve)
1 small red onion, finely chopped
1 large Tomato, de-seeded and finely chopped
1 chilli, red or green,deseeded and finely chopped
Salt & Pepper

I use either my small food processor or large pestle & mortar to make my
 guacamole - It just depends how energetic or 'cooky' I feel!
Depending on how you choose to prepare this dip depends on how you chop your 
tomatoes, onions & chilli. If using the pestle & mortar you will need to chop
them all finely & evenly. If using the food processor you can just roughly chop.

Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh.

Use a sharp knife across the stone to remove it cleanly.

Food Processor Method

 Tip all the ingredients into the bowl of the food processor then season with
salt and pepper. Whizz it all together until your desired consistency is reached. 

Pestle & Mortar Method

Mash up the avocado in the Pestle & Mortar until the desired consistency is reached.
Fold in all the other ingredients and season.

If not serving straight away, sit a stone in the guacamole (this helps
to stop it going brown), cover with cling film and chill until needed.

Scatter with the coriander, if using, then serve with tortilla chips
or spicy wedges and sour cream

Printable Recipe