This easy guacamole recipe is fresh, zesty, and full of flavour — made with ripe avocados, lime, chilli, and coriander. A perfect dip for tortilla chips, tacos, burgers or toast!
This original recipe is from Rick Stein’s The Road to Mexico recipe book.
After trying a few different guacamole recipes, this is definitely the favourite one in our house. It's fresh and full of flavour.
Enjoy as a side with any of your favourite Mexican dishes or on toast for breakfast.
Tips
- Avocado - make sure your avocado is ripe for the best flavour and creaminess. If it's not ripe enough, place it in a paper bag with a banana for 24 hours.
- Optional extras - try adding diced tomatoes, garlic, ground cumin or a splash of olive oil for richness.
- Toppings - try crumbled feta, bacon bits, chopped boiled egg or chilli flakes.
- This guacamole recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Press cling film directly onto the surface and store in an airtight container in the fridge. Lime juice also helps slow oxidation.
Yes - but for best colour and texture, serve within 4 to 6 hours. Keep it covered in the fridge.
You can freeze it without chunky add-ins like onion or tomato as the texture may soften slightly. Use within 1 month.
Just leave it out, or swap it for parsley or chives for extra freshness.
Yes, yes and yes! It's naturally plant-based and contains healthy fats.
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How to make this Guacamole
Ingredients
- 1 jalapeno or serrano green chilli, deseeded and finely chopped
- half a small white onion, finely chopped
- 0.25 tsp salt
- 1 large or 2 small ripe avocado, stoned and peeled
- juice of half or 1 lime, to taste
- a small handful of coriander, chopped
Instructions
- Pound the chopped chilli in a pestle and mortar with the onion and salt. When they’re broken down to a lumpy paste, add the avocado and break up the flesh roughly with a fork (keep it a bit lumpy). Depending on the size of your pestle and mortar, it might be better to transfer the chilli and onion mixture to a bowl and then add the avocado to the bowl.
- Stir in the lime juice, to taste (I try half first, then add the other half if I think it’s needed – which I usually do for a large avocado), and the chopped coriander. Serve immediately. It will keep overnight in the fridge in an airtight container.
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Guacamole
Equipment
Ingredients
- 1 jalapeno or serrano green chilli deseeded and finely chopped
- half a small white onion finely chopped
- 0.25 tsp salt
- 1 large or 2 small ripe avocado stoned and peeled
- juice of half or 1 lime to taste
- a small handful of coriander chopped
Instructions
- Pound the chopped chilli in a pestle and mortar with the onion and salt. When they’re broken down to a lumpy paste, add the avocado and break up the flesh roughly with a fork (keep it a bit lumpy). Depending on the size of your pestle and mortar, it might be better to transfer the chilli and onion mixture to a bowl and then add the avocado to the bowl.
- Stir in the lime juice, to taste (I try half first, then add the other half if I think it’s needed – which I usually do for a large avocado), and the chopped coriander. Serve immediately. It will keep overnight in the fridge in an airtight container.
Notes
- Avocado - make sure your avocado is ripe for the best flavour and creaminess. If it's not ripe enough, place it in a paper bag with a banana for 24 hours.
- Optional extras - try adding diced tomatoes, garlic, ground cumin or a splash of olive oil for richness.
- Toppings - try crumbled feta, bacon bits, chopped boiled egg or chilli flakes.
- This guacamole recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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