1 ½ pounds ripe avocados (about 3) (750g)

¼ cup seeded, finely diced tomato (50ml)

3 tablespoons fresh lime juice (45ml)

1 tablespoon seeded, finely diced jalapeno pepper (optional) (15ml)

1 clove garlic, minced (1)

salt and pepper

Tortilla Crisps

4 large tortillas (4)

2 tablespoons extra virgin olive oil (30ml)

¼ teaspoon Tex Mex spice blend or Paprika (1ml)



1. Halve the avocados, discard the pits, and scoop the flesh into a bowl with a spoon. Using a potato masher, mash the avocado.

2. Stir in the tomato, lime juice, jalapeno, if using, and garlic. Season, to taste, with salt and pepper. Serve guacamole with your favourite crudités and homemade tortilla crisps. (Recipe below.) Tip: Chopped green pepper, red onion and cilantro would all be excellent additions to this guacamole. Serve red pepper strips, carrot and celery sticks and cucumber wedges for dipping.

Tortilla Crisps

1. Preheat oven to 375 F/190 C. Mix the olive oil with the spice blend and brush the tortillas lightly on both sides. Cut the tortillas into strips, wedges or triangles and set in single layers on baking sheets. Bake for 10-12 minutes, or until crisp. Cool and serve with guacamole, salsa or sour cream. Tip: Try different coloured flour tortillas for variety. You can substitute store-bought tortilla chips for the homemade crisps.

See more: Appetizer, Mexican, No Cook, Quick and Easy, Snack, Spring, Tomatoes

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