Jalapeno guacamole
20 min
This spicy guacamole features jalapeño chillies, plus low-fat yoghurt and fromage frais that lighten the mix and stretch two avocados to feed a horde of hungry dippers!
Norma MacMillan
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Ingredients
Serves: 16
- 125g (4 1/2 oz) plain low-fat yoghurt
- 2 small fresh jalapeño or other green chillies
- 2 plum tomatoes, finely chopped
- 1 small white onion, finely chopped
- 2 tablespoons finely chopped fresh coriander
- 125g (4 1/2 oz) virtually-fat-free fromage frais
- 2 large avocados
- 2 tablespoons fresh lime juice
- 85g (3 oz) baked tortilla chips
Method
Prep:20min ›
Ready in:20min
- Line the bottom of a sieve with muslin, a coffee filter or kitchen paper and set over a medium bowl. Spoon in the yoghurt, cover and refrigerate for 4 to 8 hours. During this time liquid will drain from the yoghurt to leave a thick and creamy yoghurt cheese.
- Deseed the chillies, then chop finely. Mix together the chillies, tomatoes, onion and coriander in a large bowl. Fold in the yoghurt cheese and fromage frais.
- Halve, stone and peel the avocados. Mash with a potato masher, sprinkling with lime juice. Quickly fold into the tomato mixture. Serve with tortilla chips.
Some more ideas
*For an even greater kick, use a hotter red chilli. *Top the guacamole with a peeled and diced mango. The sweet mango goes well with the dip's flavours. *Serve the guacamole with vegetable crudités instead of tortilla chips.
Health points
Avocados are a rich source of monounsaturated fat and vitamin B6 – a single small avocado provides over half the daily requirement for B6. Avocados also contribute useful amounts of vitamin E and several important phytochemicals.
