This guacamole recipe is from Rick Stein’s The Road to Mexico recipe book.
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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
Latest Recipes
Ingredients
- 1 jalapeno or serrano green chilli, deseeded and finely chopped
- half a small white onion, finely chopped
- 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
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.
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