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One of the great tastes of summer is guacamole. This marvelous concoction makes a great vegetarian spread for sandwiches, a tasty dip for tortilla chips, and a wide ranging garnish or condiment.  I especially like it this time of year when tomatoes are fresh and it really livens up the recipe.


  • Red Onion
  • Avocados 3 ripe
  • Chili Sauce to taste
  • Coriander dried 1 tbs
  • Garlic Powder 1/2 tsp
  • Red Bell Pepper 1
  • Tomato 1
  • Lime 1
  • Olive Oil splash


Remove the stem and seeds from a large red pepper and rub the flesh with a little olive oil. Place the pepper into a ceramic dish and place in a 200 C oven for 20 minutes.  While it is cooking, remove the stones from the avocados and scoop the flesh into a food processor.  Coarsely chop the onion and tomato, and add to the avocado. Add the coriander, garlic, chili sauce, and the juice of the lime.  When pepper is ready add this to the processor as well and blitz until smooth. Add another splash of oil and then refrigerate.


2 thoughts on “Guacamole

  1. Pingback: Grilled Garlic and Cumin Rubbed Chicken with Guacamole | Padre's Ramblings

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