2 large ripe avocados
3 tablespoons GREEN JALAPENO CHILLI SAUCE
2 tablespoons chopped coriander
4 green onions, finely sliced
1 fresh green jalapeno chilli, finely minced (optional)
230g NATURAL TOASTED CORNCHIPS
Mix together peanut butter, coconut milk and chilli sauce until smooth. Pour peanut sauce into a bowl and garnish with coriander and chopped peanuts. Place in the centre of a platter covered with a banana leaf and surround with crisp raw vegetables and chips for dipping.
Sauce will keep several days in the refrigerator in a covered container. For longer storage, freeze. Bring to room temperature before serving and sprinkle with coriander and peanuts.
Cut the avocados in half. Remove pulp and mash roughly in a bowl. Add remaining ingredients, stirring gently. Salt to taste. Serve immediately with oven-warmed corn chips.
To make in advance, spread a thin layer of sour cream over top of guacamole. Cover tightly with cling film and refrigerate. Gently stir to incorporate sour cream just before serving.
Additions to the mashed avocado can include any of the following: a de-seeded, chopped tomato, minced garlic, minced red onion, minced pickled chillies, diced red, yellow or green capsicum, diced carrot, corn kernels and chopped black or green olives. To make a creamy dressing, mix guacamole with mayonnaise, sour cream or plain yogurt and thin to desired consistency with milk. For a tangy dressing, thin guacamole with lemon or lime juice and a good splash of olive oil.
Guacamole is also a delicious dip for raw vegetables such as sliced capsicum, baby corn, carrot and celery sticks, cucumbers, radishes, snow peas, sugar snap peas and zucchini. Guacamole can be served as a filling for a cheese omelette with a drizzle of salsa or chilli sauce on top. Also try as a filling for flat bread or tortilla wrap salad sandwiches.