Guacamole recipes
Ingredients
- 2 Large Ripe Avocados
- 4 tbsp / 60ml Lemon Juice
- 4 tbsp / 60ml Creme Fraiche
- 4 Ripe Tomatoes Skinned deseeded and finely chopped
- 1 Red Chilli (Optional) Deseeded and finely chopped
- 2 Garlic clove crushed
- ½ tsp / 2.5ml Tabasco Sauce
- ½ tsp / 2.5ml Worcestershire Sauce
- Salt and Pepper
Method
- 1. Halve, stone and peel the avocados, reserving the stones.
- 2. Mash the avocado flesh in a bowl with the lemon juice and creme fraiche.
- 3. stir in the choped tomatoes, Chilli, garlic, Tabasco and Worcestershire sauce.
- 4. Turn inti a serving bowl, and push the avocado stones into the mixture. Cover and refrigerate until ready to serve.
- 5. Remove the stones from the guacamole and serve.
Ingredients
- 4 Meduim tomatoes
- 4 Ripe avocados
- Juice of 1 lime
- 2 Garlic cloves
- Fresh corriander
- 3 Fresh chillies
Method
- 1. Cut a cross in the base of each tomato. Place the tomatoes into a heatproof bowl and pour over boiling water to cover.
- 2. Leave the tomatoes in the water for 30 seconds, then lift them out using a slotted spoon and plunge them into a bowl of cold water. Drain. Remove the skins completely. Cut the tomatoes in half, remove the seeds then chop roughly and set aside.
- 3. Cut the avocados in half and remove the stones. Scoop the flesh into a blender. Process until smooth then scrape into a bowl and stir in the lime juice.
- 4. Chop the corriander and the chillies and crush the garlic add to the avocado mixture with the chopped tomatoes. Mix well.
- 5. Season to taste. Chill for 1 hour before serving as a dip with tortilla chips.
Ingredients
- 2 Avocados
- 1tblspn Onion grated
- 1tblspn Lemon juice
- 1teaspn Salt
- ¼teaspn Chilli powder
- 1/3 cup Mayonnaise
Method
- Mash the ripe avocados with a fork, stir in the onion, lemon, salt and chilli. Put in a small bowl and cover with the mayonnaise and seal. Pop it into the fridge until needed.
- To serve, blend the mayonnaise into the avocado mixture and serve with chopped raw vegetables.
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