Guacamole
Serves 4

3-4 tbsp olive oil, plus extra for frying
1 large red onion, finely chopped
1 clove garlic, crushed*
1 green chili, finely chopped 3 medium avocado, peeled and stone removed
3 tbsp chopped coriander
2 limes, juice only
8 ripe tomatoes, cubed
1 pinch brown sugar

To serve
pork scratchings, coarsely ground in a spice or coffee grinder
tortilla chips

Heat a little olive oil in a heavy-based frying pan and fry half the onion, garlic and a pinch of the chopped chili until the onion is translucent. Transfer the mixture to a bowl.
Add the avocado flesh, stir in half the chopped coriander, season with 1 tablespoon of the lime juice and a pinch of salt and freshly ground pepper and blend to a paste with a stick blender.
In another bowl, combine the tomatoes, olive oil, sugar, the remaining onion and lime juice, and a little salt and freshly ground pepper. Stir through the remaining coriander, and also the remaining chopped chili, depending on your taste.
Spoon the tomato salsa into the bottom of four small tumblers.
Spoon over the guacamole purée and then top with a light scattering of the ground pork scratchings. Serve at once with tortilla chips.

*one of our friends (American, Calif.) says that she doesn't care for my version of guacamole - and that garlic shouldn't be added.


Sylvia <Scotland>


http://www.nancyskitchen