Guacamole
Avocado mashed with tomato, coriander and lime to eat with tortilla chips, in which the garlic and onion salt seasons evenly with nothing more to chop.
15 min · Serves 4
Ingredients
- 3 ripe avocados
- 1 ripe tomato, deseeded and finely diced
- A handful of chopped fresh coriander
- 1 lime
- 1 tsp Xalte Garlic & Onion salt
- 150 g corn tortilla chips
Method
- 1Wash the tomato, cut it in half, scoop out the seeds with a teaspoon and cut the flesh into dice of half a centimetre. Wash the coriander, dry it and chop the leaves and tender stalks.
- 2Cut the lime in half. Check that the avocados are ripe: they should give a little when squeezed gently in your hand, without being completely soft.
- 3Cut each avocado in half lengthways, running the knife around the stone, and twist the two halves to separate them. Remove the stone with a spoon and scoop the flesh into a bowl.
- 4Squeeze half the lime over the avocado straight away, because the juice stops it going brown, and add the teaspoon of Xalte Garlic & Onion salt.
- 5Mash the avocado with a fork to a coarse paste, leaving some pea-sized chunks for texture.
- 6Add the tomato and coriander and fold in gently. Taste the guacamole and, if you like it sharper, squeeze in the other half of the lime as well and stir.
- 7Serve straight away in the same bowl, with the tortilla chips around it for dipping. If you have to wait, cover it with cling film pressed onto the surface and keep it in the fridge for 2 hours at most.
