Guacamole/Salsa Cruda

Preparation info
  • serves


    as a dip
    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About


  • 1 Hass avocado, ripe and soft but not mushy
  • 1 large tomato (beef or marmande) or 4 ordinary salad tomatoes


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 in boiling water or by ske