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Red guacamole

Name: Red guacamole
Total time: 40 min
Ingredients: 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; 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; 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

40 minutes
serves 4-6
Easy

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

By Nick Fitzgerald

Published: December 22, 2020 at 10:33 am

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

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.