Guacamole con aceite de oliva

A variation of guacamole from Mexico. It is chunkier than supermarket guacamole.

Guacamole con aceite de oliva

Servings:	Serves 4 as a dip
Calories per serving:	181
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Spicey! 4/5 Better than the shop-bought stuff, by miles. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 ripe hass avocados, peeled, stoned and finely chopped
• ¼ teaspoon salt
• 110g ripe tomatoes, finely chopped
• 60g onions, finely chopped
• 3 green serrano chillies, finely chopped
• 2 tablespoons coriander, finely chopped
• 2 Cloves garlic, finely chopped
• 2 teaspoons lime juice
• 90ml olive oil
• Large pinch of ground pepper

Method

1. Mix all of the ingredients together.
2. If you are unable or can't be bothered to chop the ingredients finely, then pulse them together in a blender or food processor, but keep to a slightly chunky texture.

Serving suggestions

Serve with tortillas chips. Also nice with an egg mayonnaise salad.

Chef's notes

If you cannot get serrano chillies, use the cayenne variety which are usually the ones sold in Asian shops.

See also

We have many other Guacamole recipes:

• A simple Guacamole recipe
• An authentic Mexican version, Guacamole con aceite de oliva
• An Anglicised version of Diana Kennedy's guacamole recipe, Tostadas de guacamole y crema
• A red guacamole, Guacamole rojo
• A Thermomix recipe that is a translation from Salsas y Aliños con Thermomix by Susaeta Ediciones
• Another Thermomix variation
• Cuban guacamole summer salad, a salad that uses guacamole as a key ingredient
• Picante guacamole, a guacamole recipe from MexTrade, London

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