Spicy guacamole
- Published: 23 May 16
- Updated: 18 Mar 24
Serve Donal Skehan’s guacamole recipe with a hearty bowl of chilli, as a dip for tortilla chips or simply spread on toast.
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Ingredients
- 2 ripe avocados
- Juice of 2 limes
- 1 small red onion, finely chopped
- 1-2 tsp Tabasco sauce
- 2 tbsp extra-virgin olive oil
- Bunch of fresh coriander, roughly chopped
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Method
- Halve the avocados lengthways and remove the stones. Scoop out the green flesh, chop roughly and place in a medium-size bowl.
- Stir in the lime juice to stop it discolouring, then add the rest of the ingredients. Season to taste with a good pinch of salt and freshly ground black pepper and that’s it. Enjoy!
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- Recipe from June 2012 Issue
Nutrition
For 8
Nutrition: per serving
- Calories
- 104kcals
- Fat
- 10.2g (2.2g saturated)
- Protein
- 0.9g
- Carbohydrates
- 2g (1.2g sugars)
- Fibre
- 2g
- Salt
- 0.1g
delicious. tips
This recipe is so basic anyone can make it. Adjust the quantity of ingredients to your own taste and use less Tabasco sauce if you want a milder guacamole mix.
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