Olive Magazine
A bowl of red guacamole

Red guacamole

Published: December 22, 2020 at 10:33 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6

This recipe comes from Tacos Padre, a stall at London's Borough Market. If you don't fancy salsa macha, top your guacamole with toasted seeds, some chilli flakes, desiccated coconut and a drizzle of rapeseed oil

  • Gluten free
Nutrition:
NutrientUnit
kcal185
fat16.5g
saturates3.4g
carbs4.2g
sugars2.3g
fibre4.8g
protein2.5g
salt0.03g
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Try this red guacamole, then check out our classic guacamole, pea guacamole and more guacamole recipes. Also try our fresh homemade tomato salsa for another sensational dip.

Ingredients

GUACAMOLE

  • 5 ripe avocados, stoned, peeled and cut into cubes
  • 1 onion, finely chopped
  • 1 jalapeño, finely chopped
  • a small bunch coriander, finely chopped
  • 2 limes, juiced

HERB SALAD

  • a small bunch dill, chopped
  • a handful (optional) fennel fronds
  • a small bunch tarragon, chopped
  • a small bunch chives, finely chopped
  • a small bunch shiso leaves, chopped (optional)
  • a handful of leaves coriander
  • 1 jalapeño, finely chopped
  • 1 lime, juiced

SALSA MACHA (OPTIONAL)

  • 600ml rapeseed oil
  • 30g dried arbol chillies, stems and seeds removed, split
  • 30g dried morita chillies, stems and seeds removed, split
  • 100g onion, finely chopped
  • 80g garlic, sliced
  • 80g desiccated coconut
  • 30g black sesame seeds
  • 30g white sesame seeds
  • 80g pumpkin seeds

Method

  • STEP 1

    To make the guacamole, tip all the ingredients into a bowl with some seasoning. Mix well but not too much – you don’t want the avocado to break down. For the herb salad, combine the dill, fennel fronds (if using), tarragon, chives, shiso leaves (if using) and coriander in a bowl. Set aside until ready to serve.

  • STEP 2

    For the salsa macha, heat the oil in a large pan to 180C, or until a cube of bread browns in 30 seconds. Add the chillies and fry for a few minutes until toasted, then remove to a bowl (they should be crisp, not burned). Fry the onion in the pan until caramelised, then remove to a bowl. Repeat with the garlic and another bowl. Remove the oil from the heat and leave to cool to room temperature. Tip the coconut and seeds into a dry frying pan and toast over a medium heat, tossing until lightly browned.

  • STEP 3

    Put three-quarters of the fried chillies into a food processor or blender and pulse until they’re the size of chilli flakes. Return to the bowl. Repeat with the garlic so it is finely chopped.

  • STEP 4

    Tip the remaining chillies into the food processor with some of the cooled infused oil and whizz to a paste. Combine this with the chopped chillies, garlic, onion, toasted coconut and seeds, and 1 tsp of salt. Add just enough of the remaining infused oil to cover the mixture. This will make more than you need but will keep in a sterilised jar in a cool, dark place for a few months.

  • STEP 5

    Dress the herb salad with the jalapeño and lime juice. Tip the guacamole into a serving bowl, top with the herb salad and some of the salsa macha. Serve with warm tostadas or tortilla chips.

*This recipe is gluten free according to industry standards


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