Best-ever guacamoleSubscribe to Sainsbury's magazine
Our best-ever guacamole recipe is made with roasted peppers and smoky paprika which adds a zing to every dish
- 8 baby plum tomatoes
- 1 red chilli, halved and deseeded
- ½ tsp caster sugar
- 2 pinches smoked paprika
- ¼ tsp smoked paprika
- a drizzle of olive oil
- ¼ small red onion, finely chopped
- zest and juice of 1 lime
- 1 large, ripe avocado
- 3 tbsp roughly chopped coriander
Preheat the oven to 200°C, fan 180°C, gas 6. Halve the tomatoes lengthways and put them, cut-side up, on a small baking tray with the chilli halves, pushing them close together. Sprinkle over the sugar and 2 generous pinches of smoked paprika. Drizzle a little oil over everything. Roast for 15 minutes or until the tomatoes are soft and slightly charred at the edges. Leave to cool, then chop roughly.
In a bowl, mix the onion with the cooled tomatoes and chilli, the lime zest and juice, ¼ teaspoon smoked paprika and 2-3 pinches of salt, to taste. Halve, peel and stone the avocado and mash the flesh, keeping it quite chunky, then add to the other ingredients, along with the coriander, and fold together.