Serves 8 (as a dip) Preparation Time: 10 minutes Ingredients: 3 Very ripe Peruvian Hass avocados, halved and stones removed (save one stone) 1 large tomato, finely chopped to a pulp Juice of 1 lime Handful of coriander, chopped, plus roughly chopped leaves to serve 1 small red onion, finely chopped 1 chilli, red or green, deseeded and chopped finely
Method: 1. Use a spoon to scoop out the avocados into a bowl and roughly mash with a fork so that the avocado is left relatively chunky 2. Add the tomato, lime juice, coriander, red onion and chilli to the bowl and mash all the ingredients together until combined 3. If not serving straight away, sit a stone in the guacamole, to help prevent it from going brown, cover with cling film and chill in the fridge until needed Recipe courtesy of Peruvian Hass