Ingredients
- ½ small red onion, finely diced
- 1 small green chilli, finely chopped (seeds removed for less heat)
- 2 tbsp lime juice (1–2 limes)
- ½ tsp salt
- 3 ripe avocados
- 1 medium tomato, seeds scooped out, diced
- ½ cup chopped coriander
- 1 small garlic clove, crushed (optional)
- Corn chips or vegetable sticks, to serve
Method
- Put the onion, chilli, lime juice and salt in a bowl and leave for 5 minutes. This takes the harsh edge off the raw onion.
- Halve and stone the avocados, scoop the flesh into the bowl and mash roughly with a fork, leaving plenty of chunks.
- Gently fold through the tomato, coriander and garlic, if using.
- Taste and add more lime or salt as needed. Serve straight away with corn chips or vegetable sticks, or press cling film onto the surface and chill for up to 2 hours.
Grower's tip
Leaving the stone in the bowl won't stop guacamole browning — air is the problem. Press cling film right onto the surface so there's no air gap, then give it a stir before serving.
Shop the ingredients: 5kg Box of Avocado Seconds. Seconds are perfect here — a mark on the skin makes no difference once it's mashed.
