Mexican guacamole
- Details
- By Delia Smith
Get into a summery mood by making this delicious dip. Enjoyable and good for you.
Halve the avocados, remove the stones and place the flesh in a food processor. Use a teaspoon to remove any green parts of the avocado flesh that is sticking to the skin as this helps to give the dish extra green colour. Skin the tomatoes by pouring boiling water over them, leaving for 1 minute before draining and slipping off their skins (remember to protect your hands with a cloth - they are hot!). Halve the tomatoes and place in with the avocado, followed by the garlic, onion and chillies, lime juice, a few drops of Tabasco sauce and salt and pepper. Whiz all the ingredients to a smoothish paste. Serve garnished with the fresh coriander leaves if desired. If not using immediately, place the guacamole in a bowl and cover with cling film or put it in an airtight container - it will discolour if left open to the air.
Serve it with salads, tapas dishes or just some crispy tortilla chips, raw veg strips or ciabatta bread.
