I have never been a huge fan of shop-bought guacamole but had never tried making it myself until very recently.
After a little trial and error I’ve come up with this wonderfully chunky recipe. You can really taste the ingredients and it’s such a treat with a plate of chips!
(Oh and it’s healthy too!)
2 x ripe avocados
6 x cherry tomatoes
1 x small onion
2 x cloves garlic
1 x lime – juiced
Fresh coriander – chopped
Chilli, salt and pepper to taste
Peel and chop the avocados.
Finely chop the onion and garlic and add to the avocados.
Chop up the cherry tomatoes. If using normal tomatoes one or two will suffice.
Add the finely chopped coriander and the juice of the lime.
Use a potato masher to mash up the ingredients. The lime juice will provide enough liquid to make the required consistency so no other liquid is required. You can use a fork to work out the stubborn, bigger lumps that the masher can’t catch.
When mashed to desired consistency add the required amount of salt, pepper and chilli to taste.
Serve with a generous helping of nachos for dipping.
I don’t recommend keeping this dip for more than a day or two but to be quite honest I’d be surprised if it lasts that long in the first place!
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