This guacamole 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.
Tip
- This guacamole recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- mexican dishes
- breakfast and brunch dishes
- quesadillas with sweet potatoes, chorizo and sweetcorn…plus pico de gallo salsa
- chicken fajitas
- side dishes
Recent New Recipes
Category Spotlight...
ITALIAN
There's loads of delicious Italian recipes to choose from...starters, salads, pasta bakes, hot and cold pasta dishes, lasagnes and risottos...enjoy!
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.
Recipe Collection Spotlight...
20 TASTY SAUSAGE RECIPES
Sausages...or bangers are such a versatile ingredient that can be enjoyed at any time of the year. They can be used to make the best comfort food, to make sausage rolls for a snack or for party food, made into meatballs and used in pasta dishes...the list really is endless. Here's a selection of 20 tasty sausage recipes for you try...
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
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.
Notes
- This guacamole recipe is easily adapted if you’re cooking for less or more people.
LEAVE A COMMENT AND RATE THIS RECIPE