Guacamole
Over a year ago
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Ingredients
Accompaniment
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Method
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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.
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