Classic Guacamole
Guacamole is a creamy Mexican dip made from ripe avocados, lime, onion, tomato and coriander. It takes 10 minutes and is perfect with tortilla chips or tacos. Fresh, simple and vibrant, it is a party favourite that is better homemade than any store-bought tub.
Why You Will Love This Classic Guacamole
- Creamy, fresh and ready in 10 minutes
- Vegan, gluten free and made with whole ingredients
- Easy to adjust with more lime, chilli or coriander
Ingredient Notes
Avocados: Ripe Hass avocados give the creamiest texture. Lime juice: Adds brightness and keeps the colour green. Onion, tomato and green chilli: Add freshness and a little heat. Coriander and salt: Finish the flavour.
Tips for Great Guacamole
Use ripe avocados that yield to gentle pressure. Mash them roughly with a fork so the dip stays chunky. Lime juice keeps the guacamole green, and pressing cling film directly onto the surface prevents browning.
Serving and Storage
Serve with tortilla chips, tacos, nachos or as a sandwich spread. Guacamole is best fresh, but keeps for a day in the refrigerator with the surface covered tightly.
Frequently Asked Questions
How do I stop guacamole from turning brown?
Mix in lime juice and press cling film directly onto the surface to keep out air. Store it in the refrigerator and stir before serving.
How do I choose a ripe avocado?
Press gently; it should yield slightly without feeling mushy. Removing the small stem cap should reveal green underneath, not brown.
Should guacamole be chunky or smooth?
Both are fine. Mash with a fork for a chunky texture, or blend for a smoother dip. Most traditional versions are slightly chunky.
Can I make guacamole ahead?
You can make it a few hours ahead if well covered. For best flavour and colour, make it as close to serving time as possible.
What can I add to guacamole?
Try diced mango, pomegranate seeds, roasted corn, jalapeno or crumbled cheese.
Can I freeze guacamole?
Yes, but it may change slightly in texture. Freeze in an airtight container with lime juice for up to three months.
More Recipes You Will Love
- Chicken Tacos: juicy spiced chicken in corn tortillas
- Huevos Rancheros: eggs on crisp tortillas with ranchero sauce
- Peruvian Ceviche: zesty lime-cured fish
- Patatas Bravas: crispy potatoes with a spicy tomato sauce
- 3 whole ripe avocados (they should yield slightly to gentle pressure)
- 1 small red onion (finely chopped)
- 1 medium tomato (deseeded and finely chopped)
- 1 whole jalapeno or green chilli (minced; remove the seeds for a milder dip)
- 1/4 cup fresh coriander (chopped)
- 2 tablespoons lime juice (about 1 large lime)
- 1/2 teaspoon ground cumin
- Salt to taste (start with 1/2 teaspoon)
- 1 Check the Avocados Are RipeGently press each of the 3 avocados in your palm. They should give slightly without feeling mushy. Flick off the small stem cap on one: if it is green underneath, the avocado is ripe and ready to use.Tip: Brown underneath the stem means the fruit is overripe. If your avocados are hard, leave them in a paper bag with a banana for 1 to 2 days.
- 2 Chop the OnionPeel the small red onion and chop it very finely, into pieces about 3 mm across. Put it in a small bowl and rinse with cold water for 30 seconds, then drain well.Tip: Rinsing takes the sharp edge off raw onion so it adds flavour without overpowering the avocado.
- 3 Deseed and Chop the TomatoCut the tomato in half, scoop out the watery seeds with a teaspoon and discard them. Chop the firm flesh into small, even cubes of about 5 mm.Tip: Removing the seeds and juice keeps the guacamole thick instead of watery.
- 4 Mince the ChilliSlice the jalapeno in half lengthways. For a mild guacamole, scrape out the seeds and white ribs, then mince the flesh very finely.Tip: Wash your hands with soap straight after handling chillies, and avoid touching your eyes. Wearing gloves is a good idea for very hot ones.
- 5 Chop the CorianderPick the leaves from the fresh coriander, rinse and dry them well and chop them roughly. You need about 1/4 cup, lightly packed.Tip: Pat the leaves dry with kitchen paper before chopping so they do not turn into a wet paste.
- 6 Halve and Stone the AvocadosCut each avocado in half around the stone, twist the two halves apart, then tap the blade of a knife into the stone and twist to lift it out. Discard the stones.Tip: Never cut towards your hand. Use a folded tea towel to hold the avocado steady.
- 7 Scoop and Add the Lime JuiceScoop the flesh out of each half with a large spoon into a medium bowl. Pour the 2 tablespoons of lime juice over the avocado straight away.Tip: The acid in the lime juice slows browning and adds a fresh tang that balances the richness.
- 8 Mash RoughlyMash the avocado with a fork, pressing and turning, until it is creamy but still has some chunks. Aim for the texture you like best, from fairly smooth to quite chunky.Tip: Do not use a blender or food processor, as it makes the guacamole too smooth and pasty.
- 9 Fold in the FlavouringsAdd the chopped onion, tomato, jalapeno and coriander along with 1/2 teaspoon of ground cumin and 1/2 teaspoon of salt. Fold everything together gently with a spoon until evenly mixed.Tip: Fold rather than stir hard, so the tomato pieces stay whole and the texture stays chunky.
- 10 Taste and AdjustTaste a little on a tortilla chip. Add more lime juice if it needs brightness, more salt if it tastes flat, or a little more jalapeno if you want more heat.Tip: Taste it with a chip rather than a spoon, because that is how you will eat it. Chips are salty, so adjust accordingly.
- 11 Rest to Let the Flavours BlendLeave the guacamole at room temperature for 10 minutes, or in the fridge for 30 minutes, so that the flavours blend together.Tip: Resting makes the flavours rounder and the onion and chilli more balanced.
- 12 Serve or StoreSpoon the guacamole into a serving bowl and serve with tortilla chips, or use it in tacos. To store it, press cling film directly onto the surface, with no air gaps, and refrigerate for up to 1 day.Tip: If the top turns slightly brown after storing, scrape off the thin brown layer and stir. The green avocado underneath will be fine.