Best-ever chunky guacamole


1 large ripe tomato
3 avocado very ripe but not bruised
juice 1 large lime
handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
1 small red onion, finely chopped
1 chilli red or green, deseeded and finely chopped
2 cloves Chilli Smoked Garlic – finely minced
tortilla chips, to serve


Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
Tip all the Chilli Smoked Garlic and all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.


Based on a recipe by Barney Desmazery


Buy Chilli Smoked Garlic

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