Chunky guacamole

Chunky guacamole

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

I am a bit of a latecomer to the avocado scene, as I used to think I didn’t like the flavour. It was probably due to stubbornness and from not trying it in delicious dip form! Guacamole or ‘guac’ as (far too often) I refer to it, is what converted me and is now a favourite. Given the opportunity, I would eat it with tortilla chips as a main meal. Just put a bowl of it within a ten-metre radius of me and you’ll have yourself a guac-homing Izy. Don’t worry though, I’d totally help you make more and I’d taste-test it multiple times to make sure it’s OK.

Ingredients

Quantity Ingredient
4 ripe avocados
5-6 ripe cherry tomatoes, finely diced
1 small red onion or shallot, peeled and finely chopped
1/2 teaspoon flaky salt, plus more to taste
3 splashes hot sauce
a large handful fresh coriander, roughly chopped, plus whole leaves to garnish
1-2 limes, juiced, to taste
lemon wedges, to serve

Method

  1. Cut the avocados in half and tap each stone with a sharp knife, then twist and lift up to remove. Scoop the avocado flesh into a medium-sized bowl.
  2. Add the tomatoes, onion, salt, hot sauce and coriander, then use a fork to gently mash the mixture together, adding lime juice and more salt to taste. Keep mashing until the desired consistency is reached. Garnish with a few coriander leaves and serve with wedges of lemon. This goes great with some tasty pitta chips – perfect for dunking!

Note:

  • You can add a splash of gin or tequila to your guac for an extra kick!
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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