Total Time 1 Hours 30 Minutes
Spice Level Mild
- 2 teaspoons olive oil
- 8 Padrón peppers (about 100g)
- 1/4 teaspoon salt
- 8 thin slices pre-packed sliced chorizo sausage
- 2 large ripe avocados, peeled, stones removed and flesh mashed
- 2 tablespoons lemon juice
- 1/2 small red onion, finely chopped
- 1 garlic clove, crushed
- 1/2 teaspoon smoked paprika, plus extra for sprinkling
- 2 tablespoons freshly chopped flat-leaf parsley
- Heat the oil in a heavy–based frying pan over a medium-high heat. Add the whole peppers to the pan and cook for 5-6 minutes, turning frequently until the skins blister. Transfer to a plate, sprinkle with the salt and cool for 10 minutes.
- Add the chorizo slices to the hot pan and cook for 30-40 seconds on each side until just frazzled. Drain on kitchen paper and cool for 5 minutes.
- Chop the peppers (reserving one for garnish), discarding the stalks and seeds. Finely chop the chorizo (reserving a slice for garnish). Place the pepper and chorizo in a large bowl and stir in the avocado, lemon juice, onion, garlic, paprika and parsley. Season with freshly ground black pepper, if you like. Transfer to a serving bowl.
- Cover the surface closely with cling film and refrigerate for 1 hour to allow the flavours to blend. Garnish with the reserved pepper, chorizo and a sprinkling of extra paprika and serve.
- If Padrón peppers are unavailable use 1 large green pepper, deseeded and cut into thin strips and char-grill until tender. Allow to cool and finely chop.
- For a veggie guacamole, replace the chorizo with a 70g roughly chopped green and black pitted olives.
- Don’t just dip! Pile the guac into Old El Paso™ Regular Taco Shells with mixed salad leaves, strips of drained roasted red pepper, sliced pitted black olives and a drizzle of garlic flavoured olive oil.