You are here:

Guacamole

Thomasina Miers from Market Kitchen
Thomasina Miers turns Mexico’s famous avocado dip into a stylishly easy starter

Guacamole

Method

1. Heat a little olive oil in a heavy-based frying pan and fry half the onion, garlic and a pinch of the chopped chilli until the onion is translucent. Transfer the mixture to a bowl.

2. Add the avocado flesh, stir in half the chopped coriander, season with 1 tablespoon of the lime juice and a pinch of salt and freshly ground pepper and blend to a paste with a stick blender.

3. In another bowl, combine the tomatoes, olive oil, sugar, the remaining onion and lime juice, and a little salt and freshly ground pepper. Stir through the remaining coriander, and also the remaining chopped chilli, depending on your taste.

4. Spoon the tomato salsa into the bottom of four small tumblers.

5. Spoon over the guacamole purée and then top with a light scattering of the ground pork scratchings. Serve at once with tortilla chips.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 20 min
Cook: 5 min

Ingredients
3-4 tbsp Olive oil, plus extra for frying
1 large red onion, finely chopped
1 garlic clove, crushed
1 green chilli, finely chopped
3 avocados, peeled and stone removed
3 tbsp chopped Coriander
2 limes, juice only
8 ripe Tomatoes, cubed
1 pinch brown sugar