Best-ever guacamole
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Karen Thomas
Best-ever guacamole
Our best-ever guacamole recipe is made with roasted peppers and smoky paprika which adds a zing to every dish
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
119Kcal
Fat
10gr
Saturates
2gr
Carbs
4gr
Sugars
3gr
Fibre
3gr
Protein
1gr
Salt
0gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 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
Step by step
Get ahead
Prepare up to the end of step 1 up to a day ahead. Once assembled, the guacamole will keep for a couple of hours before discolouring.
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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.
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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.
