Guacamole is one of those dips that never really has star quality. I must admit to always being a little disappointed by it. Those tubs of pre-made, almost greyish green guac, I think is the embodiment of culinary sadness.  

Keeping it chunky, adding tomatoes, red onion and lots of zippy lime juice and good quality sea salt transforms it immeasurably. Pairing with dehydrated tortilla chips gives it the red-carpet treatment for entertaining.   

CHUNKY GUACAMOLE

INGREDIENTS

Serves 2-3

2 ripe avocados, peeled pitted

juice of 1 lime

8 cherry plum tomatoes, quartered

1 handful fresh coriander leaves, finely chopped

1 tablespoon finely diced red onion

1 red chilli, chopped or 5 slices of jalapeno

¼ teaspoon fine grain sea salt

METHOD

Cut the avocado into chunks. In a mixing bowl and using a fork, gently crush the avocado so it is still chunky. Add the lime juice, tomatoes, coriander, onion, chilli/jalapeno. Season with salt to taste. Combine gently so the flavours meld together. Serve at once.

Storage: If you do have any leftover, it will keep in the refrigerator for 24 hours.