This is one of the most popular of Mexican dishes and is almost as well-known outside the country as inside. It is much easier and quicker to make if you have a blender, hut the traditional method of putting it together is given below. Serve with a variet
3 Medium ripe avocados
1 Tbs Lemon juice
2 tsp Olive oil
Salt and pepper to taste
1/2 tsp Ground coriander
1 Hard-boiled egg, chopped
1/2 Small green pepper, pith and seeds removed and chopped
1 1/2 Small dried hot red chillis, crumbled
2 Spring onions (scallions), chopped
1 Tomato, blanched, peeled, seeded and chopped
1 Tbs Lemon juice
2 tsp Olive oil
Salt and pepper to taste
1/2 tsp Ground coriander
1 Hard-boiled egg, chopped
1/2 Small green pepper, pith and seeds removed and chopped
1 1/2 Small dried hot red chillis, crumbled
2 Spring onions (scallions), chopped
1 Tomato, blanched, peeled, seeded and chopped
method
1. Halve the avocados and remove the stones. Peel and transfer the flesh to a large bowl.
2. Mash with a fork until it is smooth, then gradually beat in the lemon juice, olive oil, seasoning and coriander.
3. Beat in all the remaining ingredients. Chill in the refrigerator for 1 hour.
4. Transfer the mixture to a serving bowl and serve at once if possible.
2. Mash with a fork until it is smooth, then gradually beat in the lemon juice, olive oil, seasoning and coriander.
3. Beat in all the remaining ingredients. Chill in the refrigerator for 1 hour.
4. Transfer the mixture to a serving bowl and serve at once if possible.
serving amount
4 - 6 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
