SERVES SIX TO EIGHT
4 medium tomatoes
4 ripe avocados,preferably fuerte
juice of 1 lime
1/2 small onion
2 garlic cloves
small bunch of fresh coriander,chopped
3 fresh red fresno chillies
salt
tortilla chips,to serve
Cut a cross in the base of each tomato. Place the tomatoes in a heatproof bowl and pour over boiling water to cover.
Leave the tomatoes in the water for 3 minutes,then lift them out using a slotted spoon and plunge them into a bowl of cold water.Drain. The skins will have begunnto peel back from the crosses. Remove the skins completely. Cut the tomatoes in half, remove the seeds with a tsp, then chop the flesh roughly and set it aside.
Cut the avocados in half then remove the stones. Scoop the flesh out of the shells and place it in a food processor or blender. Process until almost smooth, then scrape into a bowl and stir in the lime juice.
Chop the onion finely, then crush the garlic. Add both to the avocado and mix well. Stir in the coriander.
Remove the stalks from the chillies, slit them and scrape out of the seeds with a small sharp knife. Chop the chillies finely and add them to the avocado mixture, with the chopped tomatoes. Mix well.
Check the seasoning and add salt to taste. Cover closely with clear film or a tight-fitting lid and chill for 1 hour before serving as a dip with tortilla chips. If it is well covered,guacamole will keep in the fridge for 2-3 days
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This post was written by admin on February 19, 2011
