2 ripe avocados
1/2 teaspoon sea salt
1 tablespoon of fresh lime juice or lemon juice
1/4 cup of red or green onion, very thinly sliced
1-2 serrano chillis, stems and seeds removed, minced
3 tablespoons coriander (leaves and tender stems), finely chopped
Freshly ground black pepper
1 ripe tomato, seeds and pulp removed, diced
Dash of Culley's Habanero Hot Sauce to taste*
Cut the avocados in half and remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado roughly (don't overdo it, the guacamole should be a little chunky).
Sprinkle with salt and lime (or lemon) juice.
Add the chopped onion, coriander, black pepper, and chillis.
Garnish with coriander leaves. Serves 4-6.
*Culley’s Habanero Hot Sauce is available in Countdown, Farro, Nosh and online at Culleys.co.nz. It has a distinctly hot charred pepper taste, with a kick that's not for the faint hearted. In traditional Louisiana style, it contains fruity flavoured red habernero chillis grown exclusively for Culley's in Christchurch, that have a deliciously sharp and piquant flavour.