Chunky Chilli Guacamole
Total Time
1 Hours
20 Minutes
Servings
6
Spice Level
Hot
Ingredients
9
Ingredient List
- Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
- 1 large tomato, deseeded and finely diced
- 1/2 small red onion, finely chopped
- 1 garlic clove, crushed
- 2 red chillies, deseeded and finely chopped, plus extra, sliced, to garnish
- 2 tablespoons freshly chopped coriander
- 1/2 teaspoon crushed dried chillies
- 1/4 teaspoon salt
- 1 tablespoon Sriracha sauce, or to taste
Preparation
- Mix all the ingredients except the Sriracha sauce in a serving bowl. Season with freshly ground black pepper, if you like.
- Cover the surface closely with cling film and refrigerate for 1 hour to allow the flavours to blend. Drizzle over the Sriracha sauce, garnish with the extra sliced chilli and serve.
Expert Tips
- Chilli peppers can vary in heat intensity but as a general guide thin chillies are hotter than larger ones so choose accordingly. For an extra fiery flavour go for 1-2 small round scotch bonnet chillies instead - they are way up on the chilli heat scale!
- Try hot pepper or sweet chilli sauce, instead of the srirachi sauce drizzle, if you like.
- Don’t just dip! Spoon dollops of this super hot guac onto 1cm thick cucumber slices or into Old El Paso™ Tortilla Bowls and serve as party canapés with drinks.
- Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.