Transform your guacamole into a delicious tapas-style dip with spicy chorizo and charred Spanish peppers.
Ingredients
2 teaspoons olive oil
8 Padrón peppers (about 100g)
1/4 teaspoon salt
8 thin slices pre-packed sliced chorizo sausage
2 large ripe avocados, peeled, stones removed and flesh mashed
2 tablespoons lemon juice
1/2 small red onion, finely chopped
1 garlic clove, crushed
1/2 teaspoon smoked paprika, plus extra for sprinkling
2 tablespoons freshly chopped flat-leaf parsley
Instructions
Heat the oil in a heavy–based frying pan over a medium-high heat. Add the whole peppers to the pan and cook for 5-6 minutes, turning frequently until the skins blister. Transfer to a plate, sprinkle with the salt and cool for 10 minutes.
Add the chorizo slices to the hot pan and cook for 30-40 seconds on each side until just frazzled. Drain on kitchen paper and cool for 5 minutes.
Chop the peppers (reserving one for garnish), discarding the stalks and seeds. Finely chop the chorizo (reserving a slice for garnish). Place the pepper and chorizo in a large bowl and stir in the avocado, lemon juice, onion, garlic, paprika and parsley. Season with freshly ground black pepper, if you like. Transfer to a serving bowl.
Cover the surface closely with cling film and refrigerate for 1 hour to allow the flavours to blend. Garnish with the reserved pepper, chorizo and a sprinkling of extra paprika and serve.
Expert Tips
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
If Padrón peppers are unavailable use 1 large green pepper, deseeded and cut into thin strips and char-grill until tender. Allow to cool and finely chop.
For a veggie guacamole, replace the chorizo with a 70g roughly chopped green and black pitted olives.
