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Makes 1 1/2 cups

2 ripe avocados, halved, stones removed, peeled
1 small red onion, finely chopped
1 ripe tomato, finely chopped
2 garlic cloves, crushed
1 small fresh red chilli, deseeded, finely chopped
60mls (1/4 cup) fresh lime juice
Salt and ground black pepper, to taste

1. Place the avocado flesh in a medium bowl and use a fork to mash until almost smooth.
2. Add the onion, tomato, garlic, chilli and lime juice and use a spoon to mix well. Taste and season with salt and pepper.

Note: This guacamole will keep for up to 1 day in an airtight container in the fridge.
Serving suggestions: spread on sliced Italian bread instead of butter and top with sliced ripe tomatoes, torn rocket leaves, salt and pepper; or serve with homemade pits chips.

Australian Good Taste – December 1998, Page 112
Recipe by Alison Turner

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