Phil Vickery's Mexican Guacamole

When one buys a tub of guacamole from the supermarket it is green and creamy. However in Mexico it quite different as the ingredients are chopped as finely as you can. This recipe was given to a friend of mine by her Mexican au - pair. She serves it as a starter with tortilla chips. It is a very informal and fun way of eating, and the flavours are so clean and good.

Serves 6 as a starter or 12 as a dip
Vegetarian

Preparation time: 15-20 minutes
Cooking time: none

Ingredients
• 1 medium red onion
• 4 plum tomatoes
• 2 Avocados
• 2-3 mild green chillies, de-seeded
• juice of 1 ½ - 2 limes
• ½ tsp salt
• At least 55g / 2oz chopped coriander

Instructions
1. To make the guacamole as delicious as possible it is necessary to chop the ingredients very finely. It does take a little time but is worth it. If chopping is really not your thing, then chop the onion, tomatoes and chilli in a processor, only chopping the avocado by hand.
   
2. Mix all the ingredients together and serve.

TIPS
• Keep an avocado pip and bury it in the guacamole, it will help stop the avocado from discolouring. I prefer Hass avocados, the ones with the dark rough skin, as they have a good flavour and peel easily.
• If you buy unripe avocados, place them in a paper bag and put them in a dark place and they will ripen overnight.