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Ingredients

2 large avocados, flesh removed
100ml Bulla sour cream
2 teaspoons ground cumin
2 cloves garlic, crushed
1 lime, rind finely grated & juiced
1 small Roma tomato, finely chopped
1/4 cup chopped fresh coriander, plus extra to serve
1 tablespoon olive oil
2 red onions, finely sliced (thin wedges)
1/2 teaspoon balsamic vinegar
Fresh chopped green chilli, to serve
Fresh chopped red chilli, to serve

Method

Step 1 Place avocado, sour cream, cumin, garlic, and lime rind in a food processor, process until almost smooth. Add lime juice to taste and season with salt and pepper, process until smooth.
Step 2 Spoon mixture into a bowl and fold through tomato and coriander. Cover and refrigerate until needed.
Step 3 Heat olive oil in a medium non-stick frying pan over a medium-low heat. Add onions, cook, stirring for 15-20 minutes or until onions are dark golden and caramelised. Stir in the vinegar. Cook 1 minute. Remove from heat and cool.
Step 4 To serve, transfer guacamole to a serving dish. Top with caramelised onions, chilli and extra coriander. Serve with tortilla crisps.

The new guacamole

How to make The new guacamole

Ingredients

Method