Spicy guacamole


  • 1 onion
  • 2 tomatoes
  • 4 avocados
  • 1 lime
  • 1 clutch of fresh coriander
  • 5 drops of Tabasco sauce
  • Fine salt and ground black pepper


  • Peel and dice the onion.
  • Wash and then carefully dry the clutch of fresh coriander.
  • Using a knife make a cross-shaped cut on the end opposite the stalk of the tomatoes, then soak them for 1 minute in a pot of boiling water. Next quickly soak them in a pot of ice water (in and out).
  • Peel, remove the seeds, then crush them whole.
  • Cut the avocados into two. Remove the stones (but keep them), then gently remove the fleshy bits, keeping the husks as well.
  • Express the lime and collect the lime juice.
  • In a salad bowl mash the flesh of the avocado with a fork, then give it a splash of lime juice.
  • Next add the tomato purée, the diced onion and the diced coriander. Add salt and pepper to taste then add the Tabasco. Mix well with a fork, so as not to turn the guacamole into purée.
  • Garnish by placing the guacamole on top of the avocado husks. Place the avocado stone in the centre to keep the guacamole from oxydising too quickly.
  • Cover with kitchen wrap then place in the fridge for 1 hour.
  • Serve quite chilled alongside maize crisps.

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