Mexican Guacamole with Avocado
Real guacamole has five ingredients: ripe avocado, onion, coriander, chilli and lime. It's mashed with a fork rather than blended so it keeps its chunks. The lime both stops it browning and provides the acidity.
- Prep
- 10 min
- Cook
- —
- Total
- 10 min
- Calories
- 155
Guacamole is the best-known Mexican dip, and the usual mistake is putting it through a blender, which turns it into avocado purée. The original is mashed with a fork and keeps visible pieces of avocado — that texture is part of the point.
Method
-
1
Choosing the avocado
A ripe avocado gives slightly under thumb pressure, and the spot under the stem is green when you flick the little cap off. If it's brown there, it's past its best.
⏱ 2 min -
2
Salt, onion and chilli
Mash the onion, chilli and coriander with the coarse salt using the back of a spoon first. This releases the oils in the coriander and onion — and it's what makes the difference.
⏱ 3 min -
3
The avocado
Halve the avocados, scoop out the flesh, add it and mash with a fork only. Leave visible pieces — not a purée.
⏱ 3 min -
4
Lime and tomato
Add the lime juice straight away and stir, then the tomato. Taste and adjust salt and lime.
⏱ 2 min -
5
Serving
Serve immediately. If it has to wait, level the surface and press cling film directly against it — air is what browns it, not time.
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Tips that actually matter
- Leaving the stone in the bowl does not stop browning — that's a myth. What stops it is keeping air off the surface.
- Tomato seeds make guacamole watery — take them out.
- Lime, not lemon. The taste is completely different, and lime is what gives guacamole its identity.
- If the avocado isn't ripe, leave it in a paper bag with a banana for a day.
People also ask
How do I stop guacamole browning?
Press cling film directly onto the surface with no air, or pour a thin layer of water over it and drain before serving. Browning is oxidation from the air.
Can I use a blender?
You can, but it won't be guacamole — it'll be avocado purée. A fork is the right tool.
What do I serve it with?
Nachos, tacos, burgers, sandwiches and boiled eggs. It's also fine eaten straight off a spoon.
Cook mode
Mexican Guacamole with Avocado
-
1
Choosing the avocado
A ripe avocado gives slightly under thumb pressure, and the spot under the stem is green when you flick the little cap off. If it's brown there, it's past its best.
-
2
Salt, onion and chilli
Mash the onion, chilli and coriander with the coarse salt using the back of a spoon first. This releases the oils in the coriander and onion — and it's what makes the difference.
-
3
The avocado
Halve the avocados, scoop out the flesh, add it and mash with a fork only. Leave visible pieces — not a purée.
-
4
Lime and tomato
Add the lime juice straight away and stir, then the tomato. Taste and adjust salt and lime.
-
5
Serving
Serve immediately. If it has to wait, level the surface and press cling film directly against it — air is what browns it, not time.
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