This guacamole doesn’t include tomatoes. It makes such a difference: it’s fresh and sharp, a perfect buttery-yellow and jade clay. You can do some chopping in advance, but the actual avocado mixture must be made at the last minute, to ensure it keeps its colour.
Serves: 3-4 as a starter or 6 as a pre-dinner nibble
4 avocados
4 limes
4 tablespoons fresh coriander (chopped)
½ - 1 fresh green chilli (deseeded and finely chopped)
2 Maldon sea salt flakes to taste
2 spring onions (finely sliced)
2 packet of tortilla chips of your choice
Method
Just before you want to eat the guacamole, peel and stone the avocados and put the flesh in a bowl.
Dissolve the salt in the lime juice and pour it over the avocado. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture.
Spoon into a serving dish and surround with tortilla chips for dipping.
Additional Information
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
I'm never getting store-bought guacamole again. This recipe is so simple and tastes so clean. I added some smoked paprika and a little cayenne. oh so good!!
Posted by maxwell_eqns on 30th November 2020
Great guacamoles are always very simple and this recipe is exactly that! I like to keep the avocado quite chunky and add ground coriander and cumin. I always make sure it stays at room temperature for 1-2 hours before serving too!
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What 2 Others have said
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Posted by maxwell_eqns on 30th November 2020
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Posted by mathieugarcia on 28th November 2020
Show more commentsI'm never getting store-bought guacamole again. This recipe is so simple and tastes so clean. I added some smoked paprika and a little cayenne. oh so good!!
Great guacamoles are always very simple and this recipe is exactly that! I like to keep the avocado quite chunky and add ground coriander and cumin. I always make sure it stays at room temperature for 1-2 hours before serving too!