With tomato, chunky avocado and three types of chilli to add heat, this makes a great addition to many different meals. 




Skill level

Average: 5 (1 vote)


  • 1 jalapeño, minced
  • 1 dried chile de árbol, minced
  • 1 serrano chilli, minced
  • juice and zest of 1 lime
  • ¼ cup roughly chopped coriander (cilantro)
  • 2 tsp kosher salt
  • 4 large ripe avocados, pitted and diced
  • 1 cup multi-colored cherry tomatoes, halved

Cook's notes

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.


  1. Place all ingredients, except for the avocado and tomatoes, in a molcajete (see Note) and mash or mix until pasty. Add the avocado and mash until you reach your desired consistency.
  2. Fold in the tomatoes, taste and adjust seasoning as needed.



• The molcajete is a rough textured granite mortar and pestle used in Mexico. You could use a standard mortar and pestle or blender.