Guacamole

Classic Mexican Guacamole

A bright, chunky avocado dip from Mexico where lime and fresh chilli cut through the richness of ripe avocados. Best made just before serving to keep the colour vivid and the texture lively.

Prep

15 min

Total

15 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •3 whole (3 medium) ripe Hass avocados, should yield to gentle pressure; avoid bruised or stringy fruit
• •30 g (¼ cup finely diced) white onion, finely diced, soaked in cold water for 5 minutes then drained to mellow the sharpness
• •1 whole (1 medium) ripe Roma tomato, deseeded and finely diced, optional but traditional
• •15 g (½ cup loosely packed) fresh coriander leaves and tender stems, roughly chopped
• •1 whole serrano or jalapeño chilli, finely minced, seeds removed for less heat; serrano is more traditional
• •30 ml (2 tbsp) fresh lime juice, from 1–2 limes; do not substitute bottled
• •4 g (¾ tsp) fine sea salt, to taste
• •1 pinch freshly ground black pepper, optional

Steps

1. 1 Finely dice the onion, place in a small bowl of cold water for 5 minutes, then drain well. Deseed and finely dice the tomato; chop the coriander; mince the chilli.
2. 2 Halve the avocados lengthwise, remove the pit, and scoop the flesh into a wide bowl (traditionally a molcajete, but any bowl works).
3. 3 Sprinkle the salt over the avocado and mash gently with a fork or pestle, leaving plenty of visible chunks. Do not purée — the texture should be rustic.
4. 4 Add the drained onion, tomato, coriander, chilli, lime juice and a pinch of pepper. Fold through with a spoon so the avocado stays in irregular pieces.
5. 5 Taste and adjust with more salt or lime juice. The flavours should be punchy and bright; the avocado should not taste flat or under-salted.
6. 6 Serve immediately with warm tortilla chips, or cover the surface directly with plastic wrap (touching the guacamole) and refrigerate for up to 2 hours. The lime will keep the colour green for a short time, but guacamole is best eaten the day it is made.