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Guacamole
Nachos or tortilla chips are the classic accompaniments for this classic Mexican dip, but it also tastes great served on the side with burgers or kebabs.
Ingredients
2 ripe avocados
2 red chillies, seeded
1 garlic clove
1 shallot
30ml/2 tbsp olive oil, plus extra to serve
Juice of 1 lemon
Salt
Fresh flat leaf parsley, to garnish
Details
Serves: 4
Method
1. Halve the avocados, flick out the stones, using the point of a sharp knife, and use a dessert spoon to scoop the flesh into a large bowl.
2. Mash the flesh well, using a potato masher or a large fork, so that the avocado is a fairly smooth consistency.
3. Finely chop the chillies, garlic clove and shallot, then stir into the mashed avocado with the olive oil and lemon juice. Add salt to taste and mix well.
4. Spoon the mixture into a serving bowl. Drizzle over a little more olive oil and scatter with flat leaf parsley leaves. Serve immediately. Guacamole will not keep for very long but can be prepared up to 8 hours in advance and stored in the fridge, sprinkled with lemon juice and covered with clear film.
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