My Chunky Guacamole

Ideal on toast for breakfast topped with a poached egg.   With nibbles such as carrots, cucumber or tortilla chips for a movie night.  With spicy wedges and sour cream.  With salsa and tacos. Any time!

Serves 8 

1 large ripe tomato finely chopped

3 ripe avocados  

Juice 1 large lime

Handful coriander roughly chopped 

1 small red onion finely chopped

1 red or green chilli deseeded and finely chopped 

Season to taste

1. Halve and stone the avocados saving one stone. Scoop out the flesh and place in a bowl along with all the remaining ingredients.
2. Use a fork or spoon to roughly mix and mash everything together.
3. Place the avocado stone in the middle of the guacamole to help prevent it from going brown. Cover with cling film and chill until needed.