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Recipes: Guacamole and Sun-Dried Tomato Relishes

holy guacamole

Holy Guacamole!

What with all the burgers, barbeques, and bread, I’ve been making a load of relishes and dips lately. These two are very quick and easy.

I packed some of these relishes into two sterilised Kilner jars and gave them to my dad as a Father’s Day gift. He was hugely skeptical of this “made-up day” but appreciated the cheap and practical present.


All avocados long to die in a guacamole blitzkrieg. Guacamole is good in sandwiches, as a dip for crudites (carrot and celery sticks, toast soldiers), or served in a burger with some pancetta or bacon. There’s so many variations on this; you can omit coriander and add in a pinch of toasted cumin seeds, leave out the onion and replace it with a clove of crushed garlic, or omit the chilli if you don’t like spiciness.


  • 1 avocados, peeled and mashed
  • 1 small onion, finely chopped
  • 1 finely chopped chilli
  • Juice of 1 lime
  • 1 tomato, chopped
  • 2 tablespoons finely chopped coriander
  • 1 tablespoon olive oil
  • Salt and pepper


Mix it all together, season as desired.

Sundried Tomato Relish

This recipe comes from the Cornucopia cookbook, and is intended as a thick dressing for a lovely Mediterranean Chickpea Salad. But people voted with their plates: the extra dressing I’d left behind disappeared into their burgers while there was plenty of the salad left. This delish relish is great in burgers, as a dip for meats, or spread in sandwiches with some cheese and lettuce.


  • 2-3 tsp cumin seeds
  • 150ml extra virgin olive oil
  • Juice of 1 1/2 lemons
  • 1 red chilli
  • 75g sundried tomatoes


Toast the cumin seeds in a pan over a medium heat for a few minutes, until they are slightly browned and releasing their aroma. Then simply blend all the ingredients together with a stick blender or in a food processor.

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