Homemade Spicy Guacamole Recipe
The cool appearance of this delicious dip is deceptive: contrasting with the creamy avocado is the fiery flavor of chili.
This spicy guacamole recipe is great for parties. Serve it with carrot and celery sticks and traditional taco chips.
2 ripe avocados
100 g/4 oz peeled, seeded and finely chopped ripe tomatoes
l bunch spring onions, trimmed and finely chopped
2 serrano chilies, seeded and finely chopped
l or 2 jalapeno chilies, seeded and finely chopped
2 tbsp lime juice
tbsp freshly chopped coriander
Salt and pepper
Shredded Lime peel, for the garnish
Taco chips and crudités to serve
Peel the avocado and discard the seeds.
Mash the flesh with a potato masher or fork. Add the finely chopped tomato and spring onions with the chilies and mix together well.
Stir in the lime juice with the coriander and seasoning to taste. Spoon into a bowl and flake the top.
Sprinkle with lime peel just before serving with the taco chips and crudites. Guacamole is best eaten immediately, but if it has to be kept, place one of the avocado seeds in the middle, cover, and chill for no longer than 1 hour.