Try this red guacamole, then check out our classic guacamole, pea guacamole and more guacamole recipes.
Ingredients
GUACAMOLE
- avocados 5 ripe, stoned, peeled and cut into cubes
- onion 1, finely chopped
- jalapeño 1, finely chopped
- coriander a small bunch, finely chopped
- limes 2, juiced
HERB SALAD
- dill a small bunch, chopped
- fennel fronds a handful (optional)
- tarragon a small bunch, chopped
- chives a small bunch, finely chopped
- shiso leaves a small bunch, chopped (optional)
- coriander a handful of leaves
- jalapeño 1, finely chopped
- lime 1, juiced
SALSA MACHA (OPTIONAL)
- rapeseed oil 600ml
- dried arbol chillies 30g, stems and seeds removed, split
- dried morita chillies 30g, stems and seeds removed, split
- onion 100g, finely chopped
- garlic 80g, sliced
- desiccated coconut 80g
- black sesame seeds 30g
- white sesame seeds 30g
- pumpkin seeds 80g
Method
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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.
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 185
- Fat 16.5g
- Saturates 3.4g
- Carbs 4.2g
- Sugars 2.3g
- Fibre 4.8g
- Protein 2.5g
- Salt 0.03g
