1 Hass avocado, ripe and soft but not mushy
1 large tomato (beef or
marmande) or 4 ordinary salad tomatoes
1 tablespoon finely chopped fresh
1 clove garlic peeled and
12 fresh hot green chilli peppers
seeds removed, flesh finely
1 tablespoon freshly squeezed
12 tablespoons best olive oil
salt and freshly ground black
Cut the avocado in half lengthways around the stone. Twist to separate the two halves. Lever out the stone with the point of a knife. Spoon out the flesh on to a board, scraping the inside of the skin clean. Chop up the flesh quite finely and scrape into a bowl.
Skin the tomatoes. This is made easier by loosening the skin first, either by scalding them briefly on boiling water or by skewering them on a carving fork and holding them over a naked gas flame until the skin chars and splits.
Cut out the hard stem-joint bit of the tomatoes. Cut the fruit in half crossways. Scrape out all the pockets of seeds with your fingers and discard. Finely dice the remaining flesh and add to the bowl with the coriander, garlic, chillies, lemon juice, olive oil and seasonings.
Mix thoroughly. Chill for up to 30 minutes, then serve before the dip begins to discolour.Reuse content