Serves 8 | 10 minutes prep
- 1 large ripe tomato
- 3 avocados, very ripe but not bruised
- juice of 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
- salt & pepper to season
Use a large knife to pulverize 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 other ingredients (prepared as above) into the bowl, then season with salt and pepper.
Use a whisk to roughly mash everything together.
TIP: 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, to serve.