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1 large ripe tomato
3 avocados , very ripe but not bruised
juice 1 large lime
handful coriander , leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
1 small red onion , finely chopped
1 chilli , red or green, deseeded and finely chopped
tortilla chips , to serve
Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander
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1st Keep
 madinska
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