Serve this with corn totillas topped with melted grated cheese and shallots, refriend beans and the Pico de Gallo.
- 4 ripe avocados
- 1/2 red onion, diced
- 1/2 ripe tomato, diced
- 1/2 bunch coriander, chopped
- 2 birdseye chillies, seeds removed, chopped
- juice of 1 lemon or lime
- salt and pepper
- Combine ingredients in a bowl and mash with a potato masher until well mixed.
- Place cling wrap directly on top of guacamole until ready to serve – this will help prevent browning.
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