Guacamole
This guacamole is a simple, fast dip that leaves out tomato and coriander, which makes it an easy win for guests who dislike either. Most of the avocado is blended smooth, while one reserved half is chopped in at the end for chunky bites. Garlic, fresh red chilli and plenty of lime juice give it heat and sharpness. It works with tortilla chips, raw vegetables or inside enchiladas.
Instructions
Halve the avocados and remove the stones. To do this quickly, hold an avocado in your palm and strike the stone firmly with the blade of a chef's knife, then twist the knife to lift the stone out. If the stone will not come out easily, the avocado is not ripe enough.
Set one avocado half aside. Scoop the flesh from the remaining halves and blend it with a hand-held food processor until it forms a smooth paste.
Stir in the juice of the lime, the chopped chillies and the garlic. Add a generous amount of salt, tasting as you go until the seasoning suits you.
Chop the reserved avocado half roughly and fold it into the paste so the dip has some chunky texture. Cover and chill if not serving straight away; it keeps for several days in the fridge, and the lime juice helps slow browning.
Make it personal.
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