We don’t like too blow our own trumpet but we’re known for our GORGEOUS Guacamole. Whilst the obsession for avocado on toast is seen as a Millennial micro-trend, we just need to let it be heard that we’ve always been into Avocados and this delicious dip always receives praise and awe from any crisp- dipping company.

  • 2 x ripe Avocados
  • 1 red chilli including seeds
  • 1 lime squeezed
  • Sprinkle of Sea Salt
  • 2 x medium ripe tomatoes (skinned if you can be bothered)
  • Large handful of Coriander including some for sprinkling on top

Optional

Sometimes we throw a diced red onion in if we feel like it. 

How to Skin Tomatoes Easily

  1. Boil the kettle.
  2. Put a small incision on the skin of the tomatoes.
  3. Place the tomatoes in a small heatproof bowl.
  4. Put boiling water on top of them and leave for 5 minutes.
  5. The skins should easily peel off. If not then leave them for a few more minutes.

What to Do

  1. Halve the avocados and mash with sprinkle of sea salt, the lime juice and the coriander.
  2. Remember to save the stone (as it helps to prevent the Guac from turning brown later).
  3. Skin and deseed the tomatoes (see tip). Chop finely and add to the Guacamole.
  4. If you are using the onion then add this and the finely diced red chilli into the mix.
  5. Sprinkle coriander on to top.
  6. Serve with crisps or warmed pita breads or fresh green vegetables for dipping.