Best ever chunky guacamole

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N/A

Source

Ingredients

1 large ripe tomato

3 avocados, very ripe but not bruised

juice 1 large lime

handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve

1 small red onion, finely chopped

1 chilli, red or green, deseeded and finely chopped

tortilla chips, to serve

Method

Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.

Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.