- 1 small red onion
- 1 medium very ripe tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 red chilli, deseeded
- 1 large handful fresh coriander
- 1 lime
The same shape, but smaller than…
- 3 large or 4 medium ripe avocados
- olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
In a food processor, pulse the onion, tomato, chilli and most of the coriander until finely chopped (or you can do this by hand), then transfer to a bowl.
Roll the lime over the work surface with some pressure to help juicing, then cut in half, juice it and add to the mix.
Now cut your avocados in half, remove the stone and scoop out the creamy flesh with a spoon, making sure you get all the lovely bright green bit close to the skin.
With clean hands squash the avocado to a pulp to make it super creamy. Leave a few of the chunks for a bit of texture. Mix through the blitzed veg and some seasoning. Serve immediately with a drizzle of good olive oil over the top and some more coriander.
The right avocadosIt is crucial to have good creamy ripe avocados. A good tip for checking, aside from giving them a gentle squeeze is to peel off the stem part at the top of the avocado, if it shows a nice green colour it should be ripe ad ready and free from brown spots.
To make in advanceIf you do want to make your guacamole in advance, flatten the top of the dip with a spoon then squeeze a little more lime or lemon juice over the top. Cover with cling film, pressing it right onto the surface, completely sealing it right to the edge of the bowl so there are no air pockets, this helps prevent discolouring. I’d do this on the morning or no more that 24 hours before wanting to eat it. Once ready to serve, peel away the cling and give a good stir and add a touch more oil and some more fresh coriander to serve.