Mexican Dips > Guacamole 5 June 2008
Posted by cath in easy, mildly spicy, Recipes.add a comment
Yes its more Thai-style Mexican food with this rustic guacamole. It’s more of a chunky avocado salad than a traditional creamy guacamole, but I really like it.
When you’re making salsa, double the quantities of garlic, spring onion, chilli and coriander, juice another lime and do a couple of extra fresh tomatoes, then you can easily make both dips.
Ingredients
2-3 Avocados
2 fresh tomatoes – chopped finely
Chilli (red is best), garlic, spring onion, coriander – all chopped finely
Lime juice
Method
Scoop out the flesh of 2-3 ripe avocados and roughly chop into smallish cubes. Do this quickly, put it in a bowl and add a splash of lime juice to stop it browning.
Add the chopped chilli garlic, spring onions, tomatoes, coriander and a splash more lime juice (reserve some).
Mix well.
Press down to make the surface flat, then cover with a thin layer of lime juice. This keeps the guacamole from going brown.
Cover with cling film and keep in the fridge until needed. Before serving mix up again and add a garnish of fresh coriander leaves and/or chilli slices.
