A perennial favourite, everyone has their preferred recipe for guacamole. and this is mine – smooth and creamy avocado contrasting with tomatoes, chilli, onion and herbs. There’s a tang of lemon, and the earthy notes of coriander in the dukkah I sprinkle on top, as well as a good seasoning of salt and black pepper. It’s very good with tortilla chips, on top of nachos, or folded into a soft taco or burrito. But it is also superb piled onto a piece of toast with soft feta and fresh coriander scattered on top. This recipe makes enough for a crowd, and it will keep for a couple of days. Perfect for summer afternoon drinks with good friends.
3 ripe avocados
1/2 red onion, very finely diced
1 long green chilli, very finely diced
3 ripe tomatoes, de-seeded and finely chopped
1 tablespoon chopped chives
1 tablespoon chopped mint
1 tablespoon chopped parsley
juice of 1 large lemon
sea salt and black pepper
corn chips, dukkah, to serve
Peel and de-seed the avocados and then combine with the onion, chilli, tomatoes, chives, mint and parsley, mashing the avocado with a fork. It’s up to you how smooth you want to make the guacamole – I like it with a bit of texture. Squeeze over the lemon juice and season well with sea salt and black pepper, to taste. Scatter over the dukkah and serve with corn chips.