Holy Moly Guacamole

It's even fun just saying it

Munch Munch Munch

I have very fond memories of eating avocados in the tropics with my Mum and what greater celebration of the avocado is Guacamole? I’ve never had a guest that hasn’t asked what’s in it. It get’s smashed by my friends in minutes. I love eating wraps for lunch/dinner but there’s always quite a few leftover from the packet and I hate wasting food, so I tear up whats left and pop them under the grill to make even tastier dipping chips. 

 

 

Serves 4 Pre-dinner Snack

Dip

  • 1 Avocado, and roughly chopped
  • 1 small tomato, de-fleshed and finely chopped
  • 1/2 spanish/red onion, finely diced
  • 1/2 lemon or Lime, juice only
  • 5 shakes of tobasco sauce or similar hot sauce
  • Coriander, small handful, finely chopped
  • Salt and Pepper to taste

Chips

  • GF wraps for chips
  • Olive oil
  • Al. foil

Preheat your grill to a high temperature. Line an oven tray with aluminium foil. Tear your wraps into large pieces, for dipping. Lay the piece on the al foil and gently spray or dab with olive oil. Place under the grill until lightly browned, about 5 mins (keep an eye on it, they colour very quickly).

Finely dice your onion, and tomato and remember to move the seeds and juicy bit, you don’t want a runny guacamole. Place to the side

Finely chop your coriander and place to the side.

On you cutting board chop up your avocado roughly.

Squeeze the lemon juice onto the avocado and then mash it with a vegie masher until smooth. I used my knife like a spatula to keep bringing the dip back to the centre of the board. .

Now add the onion and tomato and mash gently and combine a little more. Add the tobasco sauce right on top, with salt and pepper and continue to combine. Finely add the coriander and stir through.

Plonk it all into a small bowl and serve with your wrap chips. Ole!

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Feel free to comment on this post or ask any questions about the recipe!

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