Guacamole is at its best made just before you eat it, with ripe avocados and plenty of lime and salt. In Mexico it’s often made in a molcajete, a stone mortar: the onion, chilli and coriander are ground to a paste first, which spreads their flavour through the avocado. A bowl and fork work fine too.
Ripe Hass avocados give in slightly when you press gently near the stalk end. If they’re hard, leave them in a fruit bowl for a day or two.
- Serves
- 4–6
- Prep
- 10 min
- Cook
- No cooking
- You’ll need
- A large bowl and a fork, or a pestle and mortar
- Difficulty
- Easy
Ingredients
- 3 ripe Hass avocados
- ¼ small white onion, very finely chopped (or 2 spring onions)
- 1 green chilli, such as a jalapeño, finely chopped (deseeded for less heat)
- a small handful of fresh coriander, finely chopped
- juice of 1–2 limes
- ½ tsp flaky salt, plus more to taste
- 1 ripe tomato, deseeded and diced (optional)
Method
- Make the base. Put the onion, chilli, half the coriander and the salt in a bowl or mortar and crush them together with a fork or pestle for a minute. Chilli handling: wash your hands well after touching chillies (or wear thin gloves), and keep your fingers away from your eyes.
- Add the avocado. Halve the avocados, remove the stones and scoop the flesh into the bowl.
- Mash. Mash roughly with a fork, leaving some chunks.
- Season. Stir in the juice of 1 lime, the rest of the coriander and the tomato if using. Taste and add more lime or salt until it tastes bright and well seasoned.
- Serve. Serve straight away with tortilla chips or tacos.
Tips
- Salt and lime make guacamole. If it tastes flat, it usually needs more of one or both.
- To slow browning, press cling film directly onto the surface and chill. It’s still best within a few hours.
- Leave the chilli seeds in for more heat, or leave the chilli out for children.
Questions
How do I stop guacamole going brown?
Lime helps, but air is the cause. Press cling film right onto the surface, chill, and stir before serving. A little browning on top is harmless.
Is guacamole vegan and gluten-free?
Yes. It’s just vegetables, fruit and salt. Check the label on any tortilla chips you serve with it.
Can I make it ahead?
It’s best fresh. You can chop the onion, chilli and coriander a few hours ahead and add the avocado just before serving.
How many people does this serve?
Serves 4–6. For a party, see how many tacos per person, which also covers sides and dips.
Cooking for a crowd? We cater weddings, parties and events across London and the South East from our truck or trailer, with tacos, salsas and toppings made for your guests. Contact us for a quote.