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Ingredients

Method

  • STEP 1

    Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.

  • STEP 2

    Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

  • STEP 3

    Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

  • STEP 4

    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.

RECIPE TIPS
EASY CANAPé

Wrap finger-size slices of avocado in smoked

salmon to serve as a canapé.

Try more vibrant Mexican recipes from our sister title olivemagazine.com/Mexican.

Recipe from Good Food magazine, February 2009

Goes well with

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