This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it’s as fresh-tasting as possible.
Prep:10 mins
Serves 8
1 large ripe tomato3 avocados, very ripe but not bruisedjuice 1 large limehandful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve1 small red onion, finely chopped1 chilli, red or green, deseeded and finely choppedtortilla chips, to serve
STEP 1Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.STEP 2Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.STEP 3Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.STEP 4Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.
