Perfect partner to cocktail party finger food.
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Guacamole. Photo: Quentin Jones
2 vine-ripened tomatoes.
2 large avocados, peeled and stones removed.
1/4 Spanish onion, peeled and chopped finely.
1 green chilli, seeded, chopped finely.
1 tsp freshly grated lime zest.
1 tbsp fresh lime juice.
2 tbsp olive oil.
3 tbsp roughly chopped coriander.
Sea salt and freshly ground black pepper1/4 cup vegetable oil4 garlic cloves, peeled and thinly sliced
Bring a pot of water to the boil. Cut a small cross in the base of the tomatoes and drop them in for 1 minute. Remove and peel. Scrape out the seeds with a spoon and finely chop the flesh.
Place the avocado flesh in a large bowl and mash lightly with a fork. Add the tomatoes, onion, chilli, lime zest and juice, olive oil and coriander. Mix gently and season to taste. Cover with clingfilm and refrigerate.
In a small saucepan heat the vegetable oil, add the garlic slices and cook until they just turn golden. Drain on paper towel.
To serve, sprinkle the garlic chips over the guacamole and serve with chunky toasted bread.