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Ingredients
Method
- 3 ripe avocados
- Juice of 2 limes
- ½ tsp salt
- 2 ripe tomatoes, seeds removed, finely diced
- ½ white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh coriander, chopped
- Corn chips, to serve
- Halve and stone the avocados. Scoop flesh into a bowl. Add lime juice and salt. Mash with a fork to your preferred texture (chunky is best).
- In a separate bowl, combine tomatoes, onion, jalapeño and coriander. Season with salt and a squeeze of lime. Spoon pico de gallo over the guacamole, or mix through if you prefer. Serve immediately with corn chips and a very cold lager.
- xxx
15 mins
4-6 serving
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