Good Mexican restaurants prepare guacamole tableside – gently crushing all the ingredients in a giant pestle and mortar. Guacamole is not a dip to be whizzed into mush in a food processor, it should be harmonious but chunky. Fresh jalapeño chillies are available in most supermarkets but just substitute regular green chillies if you can’t find them.
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Ingredients
- red onion ¼, finely chopped
- garlic ½, crushed
- fresh jalapeño chillies 1-2 (depending on your heat preference), finely chopped
- limes 2, juiced
- sea salt 1 tsp
- vine tomatoes 2 small, diced
- avocados 3 ripe, cut into large chunks
- coriander a handful of leaves, finely chopped
- plain tortilla chips to serve
Method
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Step 1
Put the onion, garlic, chillies and lime juice in a large wide bowl, add the salt and leave for 5 minutes.
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Step 2
Add the rest of the ingredients and use a fork to gently crush together leaving enough chunky avocado so you have a bit of bite in the finished guacamole. Serve with plain tortilla chips for scooping.
