A very nice dips with tortilla chips 🙂


– 1 ripe tomato
– 1 avocado, very ripe but not bruised
– Juice from 1 lime
– 1 small red onion, finely chopped
– 1 red chili, finely chopped
– Handful coriander leaves and stalks, finely chopped, plus a few leaves chopped roughly to serve
– Tortilla chips

– Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Half and stone the avocado, (save the stone) use a spoon to scoop out the flesh into the bowl with the tomato.
– Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit the stone in the guacamole (this helps to stop it going brown), cover with a cling film and chill until needed. Scatter with the coriander, if using.
– Serve with tortilla chips, or spicy wedges and sour cream.

Source: BBC GoodFood Magazine, February 2009

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