Guacamole comp

Every year when I pull up the tomato plants in the greenhouse, I keep a few green tomatoes to make a big batch of this guacamole.

Tart and tangy, it freezes easily and makes a welcome addition to a selection of nibbles to serve with drinks on a cold night. Although nothing stops you eating some straight away, of course…

The traditional accompaniment to guacamole is plain or spicy tortilla chips but we prefer the extra-crunchy Kettle Chips which, I’m pleased to report, are now available in France.

For 4 small plastic tubs (200ml)

4 ripe avocados
1 shallot (about 25g)
2 green tomatoes (about 150g)
3 tbs cider vinegar
1 tsp salt
Groundnut oil (or other mild vegetable oil)

Peel the shallot and chop it roughly with the tomatoes before whizzing them together in a food processor. Peel the avocados, remove the stones and scoop out the flesh. Process again – how long will depend on whether you prefer your guacamole smooth or chunky. Add the vinegar and salt and mix again briefly.

Divide the mixture between four small plastic tubs (I used some that had contained glacé cherries) and pour a thin layer of oil over each portion. This stops the guacamole from discolouring. Put the lids on securely and freeze.

When you defrost a portion you can either mix the oil into the guacamole before serving or pour it off and keep it for cooking or making salad dressing.

Recipe adapted from Mexican Vegetarian Cooking by Edith Metcalfe de Plata (Thorsons, 1983).

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