3 Large ripe avocados
8-10 Cherry tomatoes
¼ red onion
½ Clove garlic (grated or finely diced)
Small handful of coriander (cilantro)
½ Red jalapeno
Juice of 1 large lime
Salt & pepper to season
Tortilla chips, to serve (I use Manomasa)
To begin, cut the avocados in half (along the length) and remove the stone. The easiest way to dice an avocado is to cut it up into little segments. Do this by using a knife to slice length ways into the avocado from one side to another, stopping when you feel the skin (don't cut through the skin), then rotate and do the same thing along the width - the avocado should look like a little grid. Do this with all 3 avocados and use a spoon to scoop the tiny avocado chunks into a bowl.
Cut the tomatoes into small pieces and add into the bowl and stir.
Finely dice the red onion and red jalapeno. Push aside a bit of the avocado mixture in the bowl so that there is a clear space at the bottom and add the onion, jalapeno and garlic (grated) into this space. Squeeze the whole juice of one lime in on top of the onion jalapeno and garlic and leave for five minutes. The lime juice will gently take the sharpness out of the garlic and onion.
Finally, roughly chop the coriander (cilantro), leave a little to the side (for garnish) and mix into the guacamole. Season with salt and pepper and then sprinkle the remaining coriander over the top of the guac. Serve with gluten free tortilla chips.