Denise says:

Pesach friendly

This is a very quick spicy dip that requires no cooking. Ideal with an assortment of crudités such as carrot sticks, radishes, peppers, button mushrooms, strips of celery, mangetout, sugar snaps, cucumber or even grilled vegetables.

Preparation Time: 15 minutes
Cooking Time: No cooking
Serves: 6 people


2 large ripe avocados
3 tablespoons lemon juice
4 ripe tomatoes, skinned and deseeded
1 red chilli- deseeded and finely chopped
2 cloves of garlic – peeled and finely chopped
½ teaspoon Tabasco sauce – optional
2 spring onions- finely chopped
Salt and freshly ground black pepper


1) Prepare the tomatoes by plunging them into a bowl of boiling water for 2 minutes. The skins will peel off easily. Halve the tomatoes, discard the seeds and roughly chop the flesh.
2) Halve and stone the avocados and reserve the stone. Mash the avocado flesh in a bowl with the lemon juice. Stir in the chopped tomatoes, spring onions, chilli, garlic and Tabasco sauce.
3) Season well and place in a serving bowl. Push the avocado stone in to the mixture. Cover and refrigerate until ready to use.

To serve the stylish way: Remove the stone and serve with a selection of crudités arranged in colours.

NB. Burying the avocado stone in the guacamole will help prevent discolouration.