Guacamole
A chunky Mexican avocado dip with lime, onion, coriander, and fresh chilli.
Preparation: 10 min · Cooking: 0 min · Total: 10 min · 4 servings
Ingredients
- 2 pc ripe avocados
- 1 tbsp fresh lime juice
- 0.5 pc ripe tomato, seeds removed (optional) — Optional; chop and fold in just before serving.
- 2 tbsp finely chopped red onion
- 2 tbsp chopped fresh coriander
- 0.3 tsp kosher salt
- 1 pc serrano or jalapeño chilli — Remove seeds and ribs; start with half and add the rest only if wanted.
- 1 pinch ground black pepper
Instructions
Prepare the fresh ingredients
Wash the produce and dry it. Chop the onion and coriander; measure the lime juice. Finely chop the deseeded chilli and keep it separate. If using tomato, remove its watery seeds and dice the flesh.
Ingredients are ready before the avocados are opened.
Open the avocados safely
Choose fruit that yields slightly to gentle pressure. Cut lengthways around the stone on a stable board, twist apart, and lift out the stone with a spoon. Scoop the flesh into a bowl.
The flesh is creamy, without hard pieces.
Mash and add lime
Mash with a fork, leaving small pieces for texture. Mix in 1 tbsp lime juice and 1/4 tsp kosher salt. This is an uncooked dip: keep the bowl off the stove.
A soft, chunky mixture—not a liquid purée.
Disabled: no timed cooking or resting required: 0 seconds
Add the aromatics gradually
Stir in the onion, coriander, black pepper, and half the chopped chilli.
Add the aromatics gradually (2/4)
Taste with a clean spoon.
Add the aromatics gradually (3/4)
Add the remaining chilli only if you want more heat; chilli strength varies considerably.
Add the aromatics gradually (4/4)
Taste once more with a clean spoon. The chilli should not overpower the avocado; do not heat the dip or add oil.
The chilli does not overwhelm the avocado.
Finish immediately before serving
Fold in the optional tomato just before serving. Serve immediately, or press food-safe film directly against the surface and refrigerate. Covering limits contact with air; keeping the stone in the bowl does not protect the whole surface.
The dip is fresh and chunky.
Tips
- Ripe avocados matter more than extra blending.
- No heat is needed. Check labels of any accompaniments for allergens; keep the dip away from raw meat and dirty utensils.
Common mistakes
- Cooking guacamole changes the intended dish.
- Adding all the chilli before tasting can make it too hot.
Substitutions
- For a milder dip, use only half the listed chilli; keep all other quantities the same.
Storage
Best fresh. Press food-safe film against the surface, cover, and refrigerate at 4°C or below within 2 hours of preparation; eat within 24 hours. Discard if left out longer or spoiled.
Reheating
Do not reheat; serve chilled or briefly temper a portion before eating.
About this recipe
Guacamole is a Mexican avocado sauce with many household variations. Onion, chilli and lime are common; tomato is optional in this version.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.