- 1 large ripe tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 avocado, very ripe but not bruised
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 large lime
The same shape, but smaller than…
- 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
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- tortilla chips, to serve
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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.
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.
Wrap finger-size slices of avocado in smoked salmon to serve as a canapé.