This perfect, simple guacamole uses the best avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving.
- 3 ripe avocados
- ½ fresh jalapeño chilli (optional), finely chopped
- 2 tsp chopped coriander
- 1 red onion, chopped
- 1 tomato, diced
- ½ lime, juiced
- 1 tsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 4 cups
Halve the avocados, remove the seeds and use a spoon to scoop the flesh into a bowl.
Add the chilli, coriander and onion. Mash together with a fork.
Gently fold in the tomato, lime juice and salt. Taste for seasoning.
• To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving.
Browse our Mexican recipes for more gourmet inspiration.