Guacamole with roasted tomatoes
The traditional guacamole is lovely but sometimes I like to jazz it up a bit. This time I made my guacamole with roasted tomatoes, chilli, onion and garlic which made it a bit more subtle and “smoky”. Prefect with chips, crisps, tortilla and crudités.
Ingredients
Method
- Preheat the oven to 200°C degrees. Cut the tomatoes in half and put them in baking tray.
- Cut the onion into 4 wedges (don’t peel it) and tuck them between the tomatoes together with the chilli and garlic cloves (unpeeled). Scatter the oregano on top, season with salt & pepper, then drizzle with oil. Roast for about 20 minutes or until the veggies have softened.
- Take the tin out. Let the veggies cool completely, then remove their skins and put their flesh into a food processor together with the cooking jus. (Remove the chilli seeds, if you don’t want it too spicy!).
- Pulse for a few seconds until you get a coarse paste.
- Cut the avocados in half, remove their stone and scrape out their flesh into a bowl.
- Add half of the avocado flesh, the coriander leaves and the lime juice to the blender. Whizz until you get a textured paste. Add the remaining avocado and whiz for a few seconds until the desired texture is achieved. (Or use a fork to mash it for a more rustic version)
- Taste it. Season with salt and pepper and add more lime if needed. If you want it have a real kick, serve it with a few drops of Tabasco, chopped chili pepper, pinch of chili flakes or cayenne.