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Mexican Dips > Guacamole 5 June 2008

Posted by cath in easy, mildly spicy, Recipes.
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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.


2-3 Avocados

2 fresh tomatoes – chopped finely

Chilli (red is best), garlic, spring onion, coriander – all chopped finely

Lime juice


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.