Simple guacamole
Creamy, zesty guacamole with lime, fresh coriander and a hit of chilli — quick to make and perfect for nachos, tacos or a snack.
Guacamole is the quickest way to turn a few ripe avocados into something that looks and tastes like celebration. This version is bright with lime and coriander, with optional chilli for a cheeky kick.
Make it for parties, midweek tacos or as a proper dip for crisps and veg — it takes about 15 minutes and a good fork.
Ingredients
- 3 ripe avocados — choose soft but not mushy; gives about 400–480g flesh
- 2 lime — juice of 1 used immediately; keep the other to adjust to taste
- 5 ml fine sea salt
- 15 g fresh coriander — leaves and tender stalks, roughly chopped
- 1 brown onion — small, finely chopped
- 1 ripe tomato — medium, deseeded and finely chopped
- 1 garlic clove — finely grated or crushed
- 0 ml ground cumin
- 0 ml black pepper — freshly ground
- 15 ml extra virgin olive oil
- 1 red chilli — optional, deseeded and finely chopped
Instructions
Halve each avocado, remove the stones and scoop the flesh into a medium mixing bowl. Discard stones.
Squeeze the juice of 1 lime over the avocado and add about half the salt. The acid stops browning and builds the base flavour — mash immediately.
Using a fork, mash to your preferred texture — leave a few small chunks for texture or mash smooth for a dip. Stir in the olive oil, grated garlic, ground cumin and black pepper.
Fold in the finely chopped brown onion, deseeded ripe tomato, fresh coriander and red chilli (if using). Taste and add the remaining salt and more lime juice if needed.
Cover the bowl with clingfilm (press the film directly onto the surface to limit air) and leave to rest at room temperature for 15 minutes to let flavours meld.
Uncover, give a final stir, adjust seasoning if required and serve immediately. If not serving straight away, keep pressed with clingfilm and refrigerate for up to 24 hours (see tips).
Tips
- Pick avocados that give slightly when squeezed; if too firm, store on the worktop for a day to ripen.
- Deseed and blot the tomato to prevent a watery guacamole — or skip the tomato for a very creamy, classic texture.
- Press clingfilm directly onto the guacamole surface to slow oxidation; if you must refrigerate, let it come to room temperature before serving for best flavour.
- Adjust salt and lime at the end — acidity and salt are what make the flavours pop, so taste twice.
- Make ahead: prepare up to the resting step, press clingfilm onto the surface and refrigerate for up to 24 hours. Expect slight darkening that you can scrape off before serving.
Substitutions
lime → lemon, same quantity of juice
Stays closefresh coriander → flat-leaf parsley, same quantity (15g)
Noticeably differentred chilli → a pinch of chilli flakes or a dash of hot sauce
Stays close
Nutrition
Per serving · estimated
- 230
- Calories
- 3 g
- Protein
- 10 g
- Carbs
- 20 g
- Fat
- 8 g
- Fibre
- 2 g
- Sugar
- 600 mg
- Sodium
FAQ
How do I stop guacamole turning brown?
Press lime juice over the flesh and cover the surface tightly with clingfilm. The acid and lack of air slow oxidation; any surface discolouration can be scraped off.
Can I make guacamole in a food processor?
Yes, but pulse briefly. Food processors make a very smooth result — if you prefer a chunky guacamole, mash by hand with a fork.
How long does guacamole keep?
Best eaten same day. Properly covered and refrigerated it will keep acceptable for up to 24 hours, though texture and colour will change.
What if my avocado is underripe?
Leave it at room temperature in a paper bag with a banana or apple for 1–2 days to speed ripening. Do not microwave or use heat — flavour suffers.
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