Mexican guacamole
Prepare this guacamole just before serving so it's super fresh. You can serve the guacamole with an avocado stone in the centre to add an extra Mexican touch
Charred spicy salsa
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 4 as a side
Skip to ingredients
Ingredients
- 3 plum tomatoes
- ½ medium onion, left whole
- 2 fresh jalapeños
- 2 garlic cloves
- ½ lime juice
- 10g coriander, chopped (optional)
Method
- STEP 1
Put the tomatoes, onion, jalapeños and garlic cloves on a hot barbecue, griddle pan or in a hot dry frying pan. Cook for 6-8 mins until charred all over. Do not remove the black skin from the tomatoes or jalapeños – it adds flavour.
- STEP 2
Remove the skin from the garlic cloves. Crush with 1 tsp salt using a molcajete or pestle and mortar, then remove to a bowl. Peel and roughly chop the onion and mash using the pestle and mortar. Do the same with the charred jalapeños and tomatoes.
- STEP 3
Mash everything together in a bowl before adding 4-5 tbsp water to loosen, the lime juice and coriander. Mix well and leave to rest for 10 mins before serving. Will keep chilled for up to two days.
