# 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.

**Mexican Cuisine · 10 min · 4 servings · 155 kcal per serving**

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.

## Ingredients


### Base
- 3 حبات — ripe avocados
- 1 حبة — lime, juiced
- ½ حبة — red onion, finely chopped
- ½ cup — chopped fresh coriander
- 1 حبة — jalapeño, deseeded and chopped
- 1 حبة — tomato, deseeded and chopped

### Seasoning
- 1 tsp — coarse salt
- 1 clove — garlic, crushed (optional)

## 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. **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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/mexican-cuisine/guacamole-recipe
Edited by: Marwa Mohamed
Last updated: 2026-09-13