Chunky Guacamole

Method

1. 1

   Scoop the avocados

   Choose avocados that give slightly when pressed; halve them, remove the stones and scoop the flesh into a bowl.

2. 2

   Mash with lime and salt

   Add the lime juice and salt, then mash with a fork until creamy but still chunky.

3. 3

   Fold in the chopped ingredients

   Add the onion, tomato, chilli and coriander; fold gently until just combined, then taste and add more salt if needed.

4. 4

   Serve

   Spoon into a serving bowl and serve with tortilla chips; if keeping it, cover and refrigerate at or below 5°C within 2 hours.

Tips

• Deseed the tomato well so the guacamole stays thick.
• Chop the onion, chilli and coriander finely for easy scooping.
• For less heat, remove the chilli seeds and taste before adding more chilli.

Swaps

• Use lemon juice instead of lime juice.
• Use finely chopped jalapeño instead of green chilli.
• Use finely chopped spring onion instead of red onion.

Storing

Press food-safe wrap directly onto the surface and refrigerate at or below 5°C for up to 1 day. It is best fresh and may darken or soften as it sits.