This is hands down a crowd pleasing dip to serve when you're entertaining. Best of all it's easy and tastes so much better than anything you could possibly buy in a ready made pot (gourmet or not) that you have no excuses to not make it from scratch.
I'm always asked what is in this guacamole (as the eaters shovel more enormous globs into their mouths), and so I feel like I'm giving away one of my biggest culinary secrets by writing it here. But I like to better mankind, so here it is for you to enjoy.
2 Tbsp Sour Cream or plain Yoghurt (if you want the health option)
3 Tbsp chopped Coriander/ Cilantro
4 cherry tomatoes cut into 1/8 sized pieces
1 spring onion/ scallion finely sliced and chopped into small pieces
3 Tbsp Sweet Chilli Sauce
1 Tbsp lemon or lime juice
Mash the avocado up with a potato masher or fork and add in the Sour Cream, Lime juice and Sweet Chilli Sauce. Stir until smooth and evenly combined. Add the other chopped ingredients, stir through and serve with a side of corn chips.
Easy! It's the Sweet Chilli Sauce that is the secret ingredient. People are always thinking it's the coriander, or the tomatoes… but it's the sauce. For a larger crowd I double the recipe (as shown above in the photo) and it always disappears quickly. I like to make the base smooth and have the chunk from the vegetable additions.
For any overseas readers who are unsure what Sweet Chilli Sauce is, it's commonly found in Australian supermarkets now, but you may well find it in your supermarket in the Asian sauce aisle, and it's worth hunting down as it's delicious.
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