About this recipe:Avocados are cooked on the barbecue, then mashed with red onion, chilli, soured cream, lime juice, tomatoes and coriander. This guacamole is creamy and chunky, with a smoky caramel undertone.
4 avocados, halved and pitted
1/2 small red onion, diced
1 Scotch bonnet chilli, seeded and finely chopped
125ml half fat soured cream
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/2 teaspoon hot sauce
12 cherry tomatoes, quartered
2 tablespoons chopped fresh coriander
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Preheat an outdoor barbecue for low heat and lightly oil cooking grate.
Cook the avocados on the preheated barbecue until just slightly browned and caramelised. Allow to cool to room temperature, then remove the skins and cube.
Place a few tablespoons of the avocado into a mixing bowl and mash together with the onion, chilli and soured cream. Stir in the lime juice, garlic salt and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and coriander. Chill 30 minutes before serving.