As the Easter weekend was so glorious here in Cornwall, we set about testing out said knife making this simple yet tasty chunky guacamole (it wasn't going to be anything other than chunky with a 4 year old doing the chopping). Guacamole is such a versatile dish, perfect as a dip with crudites as we served it but also as an accompaniment to a nice spicy black bean chili or even spooned onto a jacket potato.
Although wonderful, guacamole is not something that can be hanging around too long as the avocado's will turn a horrible shade of brown. It will taste absolutely fine, but wont be that pleasing on the eye. Here is a trick for you - don't discard the avocado stones, sit them on top of the made dip and they will prevent discolouration, retaining that gorgeous green colour.
If you are making this for adults feel free to add another chilli for additional heat.
| Serves: 6 | Prep Time: 10 Minutes | Cook Time: - | Total Time: 10 Minutes |
- 3 large ripe Avocado's, halved, stoned, flesh scooped and chopped
- Handful of Coriander, chopped
- 1 Beef Tomato, seeds removed and chopped
- 1 Red Onion, chopped
- 1 Red Chilli, chopped
- Juice of 1 Lime
- Salt and Pepper
- Step 1: Mix all chopped ingredients in a bowl, squeeze over lime juice and put stones back in the dip until serving (store in fridge covered with cling film)
| Author: Beth Sachs | Date: 26th April 2011 |
I also want to take this opportunity to thank everyone that nominated me for the MAD blog awards in the category of 'Best Food Blog' - it came as a lovely surprise.