Best-ever chunky guacamole

Recipe uploaded by

Barney Desmazery

10 ratings

Recipe by Barney Desmazery

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1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
2. 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 a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.

Easy canapé

Wrap finger-size slices of avocado in smoked salmon to serve as a canapé.

PER SERVING

103 kcalories, protein 1g, carbohydrate 2g, fat 10 g, saturated fat 1g, fibre 2g, salt 0.01 g

Latest comments and suggestions

• Nix198

  15 January 2009

  Nix198 rated and commented on this recipe

  

  This makes a great chucky guacamole but when I made it, I found that it needed a lift, so I added a clove of garlic. This didn't make it taste really garlicky, just lifted the flavour and made it tasts a million times better than any you buy in the supermarket! It was so tasty four of us ate the lot, with tortilla chips, in about 20 mins!

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• Barney

  29 January 2009

  Barney commented on this recipe

  I tested it with and without garlic and though the garlic one was still lovely I found it detracted slightly from the tangy freshness that I wanted from the lime and coriander. If you do want to add garlic I would advise you serve it straight away as raw garlic gets stronger the longer you leave it so will end up overpowering the dip. Bx

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• Zoe

  24 April 2009

  Zoe rated and commented on this recipe

  

  great tip about saving the stone....that was a new one on me, thanks

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• Sarahs Cafe

  03 July 2009

  Sarahs Cafe rated and commented on this recipe

  

  I could eat the whole bowl of this, lovely

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• Katrina

  14 July 2009

  Katrina commented on this recipe

  very easy and delicious!

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• lindeens

  15 July 2009

  lindeens rated this recipe

  

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• TobyAnscombe

  28 July 2009

  TobyAnscombe rated this recipe

  

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• muffyrat

  08 August 2009

  muffyrat rated and commented on this recipe

  

  made this a few times now, lovely and fresh

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• Julia

  09 August 2009

  Julia rated and commented on this recipe

  

  Great fresh recipe. I cut down on the onion though to half and it was still a little over-powering. Skipped the corriander too

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• N MacKenzie

  26 August 2009

  N MacKenzie commented on this recipe

  Could you use it as a filling for mini tartlets to be used as a canape?

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• MrsI2b

  06 September 2009

  MrsI2b rated and commented on this recipe

  

  DELICIOUS! I could eat a bowl of this on it's own - tastes really authentic

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• Kazzzz

  12 September 2009

  Kazzzz rated and commented on this recipe

  

  so tasty and easy to make! recommended..i'd add maybe a little more chilli but thats more personal taste

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• Alison

  18 September 2009

  Alison commented on this recipe

  Love this recipe. It's my go to dish when I'm making mexican but want to make the meal a bit more speacial. It tastes delicious and is so simple to make.

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• Loubob

  21 September 2009

  Loubob rated and commented on this recipe

  

  Zingy, fresh and yummy! You don't miss the garlic!

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• Sinead

  27 October 2009

  Sinead commented on this recipe

  I always add a little tobasco sauce if I don't have any chillies. It gives it a nice kick!

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Ingredients

• 1 large ripe tomato
• 3 avocados , very ripe but not bruised
• juice 1 large lime
• handful coriander , leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
• 1 small red onion , finely chopped
• 1 chilli , red or green, deseeded and finely chopped
• tortilla chips , to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Vegetarian

Ingredients

• 1 large ripe tomato
• 3 avocados , very ripe but not bruised
• juice 1 large lime
• handful coriander , leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
• 1 small red onion , finely chopped
• 1 chilli , red or green, deseeded and finely chopped
• tortilla chips , to serve

PER SERVING

103 kcalories, protein 1g, carbohydrate 2g, fat 10 g, saturated fat 1g, fibre 2g, salt 0.01 g

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