2 avocados, very ripe but not bruised
1 ripe tomato (finely chopped)
Juice from 1 small lime
½ red onion (finely chopped)
½ chilli deseeded and (finely chopped)
Small handful of coriander leaves and stalks (finely chopped)
Halve and stone the avocados (saving a stone) and use a spoon to scoop the flesh into a bowl
Add all the other finely chopped ingredients into the bowl and roughly mash everything together with a fork.
Season with pepper and lime juice.
If not serving straight away, sit the avocado stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.Create printer friendly PDF