A bowl of red guacamole

Red guacamole

Name: Red guacamole
Total time: 40 min
Yield: Serves 4-6
Cuisine: Mexican
Ingredients: 5 ripe avocados stoned, peeled and cut into cubes; 1 onion finely chopped; 1 jalapeño finely chopped; a small bunch coriander finely chopped; 2 limes juiced; a small bunch dill chopped; a handful (optional) fennel fronds; a small bunch tarragon chopped; a small bunch chives finely chopped; a small bunch shiso leaves chopped (optional); a handful of leaves coriander; 1 jalapeño finely chopped; 1 lime juiced; 600ml rapeseed oil; 30g dried arbol chillies stems and seeds removed, split; 30g dried morita chillies stems and seeds removed, split; 100g onion finely chopped; 80g garlic sliced; 80g desiccated coconut; 30g black sesame seeds; 30g white sesame seeds; 80g pumpkin seeds

Nick Fitzgerald

Published: December 22, 2020 at 10:33 AM

Save recipe

Serves 4-6

Easy

Total time: 40 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

This recipe comes from Tacos Padre, a stall at London's Borough Market. If you don't fancy salsa macha, top your guacamole with toasted seeds, some chilli flakes, desiccated coconut and a drizzle of rapeseed oil

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this red guacamole, then check out our classic guacamole, pea guacamole and more guacamole recipes. Also try our homemade tomato salsa and refried beans for more sensational sides.

Ingredients

Nutrition

GUACAMOLE

5 ripe avocados

stoned, peeled and cut into cubes
1 onion

finely chopped
1 jalapeño

finely chopped
a small bunch coriander

finely chopped
2 limes

juiced

HERB SALAD

a small bunch dill

chopped
a handful (optional) fennel fronds
a small bunch tarragon

chopped
a small bunch chives

finely chopped
a small bunch shiso leaves

chopped (optional)
a handful of leaves coriander
1 jalapeño

finely chopped
1 lime

juiced

SALSA MACHA (OPTIONAL)

600ml rapeseed oil
30g dried arbol chillies

stems and seeds removed, split
30g dried morita chillies

stems and seeds removed, split
100g onion

finely chopped
80g garlic

sliced
80g desiccated coconut
30g black sesame seeds
30g white sesame seeds
80g pumpkin seeds

Nutrition: per serving

kcal185
fat16.5g
saturates3.4g
carbs4.2g
sugars2.3g
fibre4.8g
protein2.5g
salt0.03g

Method

step 1

To make the guacamole, tip all the ingredients into a bowl with some seasoning. Mix well but not too much – you don’t want the avocado to break down. For the herb salad, combine the dill, fennel fronds (if using), tarragon, chives, shiso leaves (if using) and coriander in a bowl. Set aside until ready to serve.
step 2

For the salsa macha, heat the oil in a large pan to 180C, or until a cube of bread browns in 30 seconds. Add the chillies and fry for a few minutes until toasted, then remove to a bowl (they should be crisp, not burned). Fry the onion in the pan until caramelised, then remove to a bowl. Repeat with the garlic and another bowl. Remove the oil from the heat and leave to cool to room temperature. Tip the coconut and seeds into a dry frying pan and toast over a medium heat, tossing until lightly browned.
step 3

Put three-quarters of the fried chillies into a food processor or blender and pulse until they’re the size of chilli flakes. Return to the bowl. Repeat with the garlic so it is finely chopped.
step 4

Tip the remaining chillies into the food processor with some of the cooled infused oil and whizz to a paste. Combine this with the chopped chillies, garlic, onion, toasted coconut and seeds, and 1 tsp of salt. Add just enough of the remaining infused oil to cover the mixture. This will make more than you need but will keep in a sterilised jar in a cool, dark place for a few months.
step 5

Dress the herb salad with the jalapeño and lime juice. Tip the guacamole into a serving bowl, top with the herb salad and some of the salsa macha. Serve with warm tostadas or tortilla chips.

*This recipe is gluten free according to industry standards

More guacamole recipes

Best Guacamole Plus How To Video

Authors

Nick Fitzgerald

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue