This popular dip, which has its origins in Mexico, can also be used as a condiment for grilled meats and seafood.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.


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    3 large, ripe avocados 2 tbsp sour cream (optional)
    juice of 1/2 lime 1 medium tomato, seeded and minced
    1/2 onion, finely chopped 1 or 2 fresh red hot chiles, seeded and finely chopped
    salt 2 tbsp chopped cilantro, plus a few sprigs to garnish


    Prep: 15 min Total: 15 min (Quick)
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    • 1

      Pit and skin the avocados. Place the flesh in a medium bowl and combine with a fork or potato masher until the mixture is mashed but somewhat chunky.

    • 2

      Add the lime juice then the onion, tomato, and chiles. Mix well, then stir in the cilantro. Season with salt to taste.

    • 3

      Fold in the sour cream, if using. Mound the guacamole into a serving bowl, garnish with cilantro sprigs, and serve immediately. If you cannot serve the guacamole immediately, cover it with plastic wrap, pressing it directly on the surface of the guacamole.


    Chop the onions, tomato, garlic and chiles in advance but do not combine with the avocado until just before serving.

    Good with tortilla chips.

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