Here‘s a lovely dish using Lisa‘s Mildura Avocados.
This guacamole should be chunky and is best served as a shared entre.
4 tbsp freshly squeezed lime juice
2 tbsp salt
-6 garlic cloves, chopped
1 small bunch of fresh coriander
4 fresh red or green chillies, e.g. jalapeno or medium-hot chillies
150ml pico de gallo
Serve with corn chips, baked pita crisps or tortillas.
Mash the avocados using a pestle and mortar. Add the lime juice, salt, chopped garlic, coriander and chillies. Taste and adjust the seasoning if needed. Then add a little bit of the pico de gallo and taste again, with the help of a tortilla crisp. If you are unsure about how much of each ingredient to use, note that the heat from the chilli should be balanced with the acidity of the lime and the saltiness of the salt.
Recipe courtesy Jonas Cramby new cookbook - Tex -Mex from Scratch