Guacamole con aceite de oliva

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A variation of guacamole from Mexico. It is chunkier than supermarket guacamole.

Ingredients

• 2 ripe hass avocados, peeled, stoned and finely chopped
• ¼ teaspoon salt
• 110g ripe tomatoes, finely chopped
• 60g onions, finely chopped
• 3 green serrano chillies, finely chopped
• 2 tablespoons coriander, finely chopped
• 2 Cloves garlic, finely chopped
• 2 teaspoons lime juice
• 90ml olive oil
• Large pinch of ground pepper

Method

1. Mix all of the ingredients together.
2. If you are unable or can't be bothered to chop the ingredients finely, then pulse them together in a blender or food processor, but keep to a slightly chunky texture.

Serving suggestions

Serve with tortillas chips. Also nice with an egg mayonnaise salad.

Chef's notes

If you cannot get serrano chillies, use the cayenne variety which are usually the ones sold in Asian shops.

See also

• Guacamole rojo
• Guacamole recipe