Spanish-Style Guacamole Hero

Spanish-Style Guacamole

Transform your guacamole into a delicious tapas-style dip with spicy chorizo and charred Spanish peppers.
Prep 30 Minutes
Total Time 1 Hours 30 Minutes
Servings 6
Spice Level Mild
Ingredients 10

Ingredient List

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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

  • 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.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.