Classic guacamole
Chunky Mexican guacamole of ripe avocado, lime, chilli, coriander and onion, with simple tricks to keep it green.
Make this once, then cook it into 58 different dishes.
- Time15 min
- LevelEasy
- Costabout £0.30 a head
- Makesabout 600 g, enough for 3 dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the onion, chilli, half the coriander and half the salt in a bowl, or a molcajete or mortar. Crush them together with the back of a spoon or a pestle for about a minute into a rough, wet paste.
- 2
Scoop the avocado flesh into the bowl and add the lime juice.
- 3
Mash the avocado roughly with a fork, folding it into the paste. Leave plenty of chunks: you want texture, not a smooth purée.
- 4
Fold in the rest of the coriander and the tomato if using. Taste and add salt and lime a little at a time until it tastes lively and well seasoned.
- 5
Serve straight away. To store, smooth the surface and press cling film or baking paper directly onto it with no air gaps, and chill. Use in the dish recipes that call for your ready made guacamole.
About classic guacamole
Guacamole is a Mexican dip and topping of mashed ripe avocado seasoned with lime, salt, chilli, onion and coriander. The word comes from the Nahuatl ahuacamolli, meaning avocado sauce. Authentic guacamole is short and simple, never loaded with mayonnaise, soured cream or peas.
This version crushes the onion, chilli, coriander and salt into a rough paste first, which spreads their flavour through the avocado, then folds in the avocado and leaves it chunky. It tastes rich, fresh and lightly spicy, and the lime keeps it bright.
Serve it with tortilla chips, or spoon it over tacos, tostadas, fajitas, grilled chicken, eggs and burrito bowls. Use Hass avocados that give slightly when squeezed. Hard ones will not mash, and soft, bruised ones taste off.
Tips
- Crush the onion, chilli, coriander and half the salt into a paste with the back of a spoon or a pestle before adding the avocado. The salt breaks down the onion and spreads the flavour.
- Mash the avocado roughly and leave some chunks. Over mashing makes it gluey and heavy.
- To stop browning, press cling film or baking paper directly onto the surface so no air touches it, or cover with a thin layer of water and pour it off before serving. Browning is oxidation, and the stone in the bowl does little.
- Use ripe Hass avocados. Press the top end gently: it should give a little. Underripe fruit is bland and bitter and cannot be saved.
- Add the tomato only at the end and in small amounts. Too much makes it watery. Many authentic versions leave it out.
Storing and freezing
Best eaten within a few hours. With the surface sealed under cling film, keep it in the fridge for up to 1 day, or 2 at most; discard it if it smells sour or the colour is grey or dark brown all the way through. It can be frozen for up to 1 month with the surface sealed, but the texture is softer.
Dishes you can make with classic guacamole
Tostadas de Atún con Aguacate (Tuna and Avocado Tostadas)
GFDFEFTostadas de Ceviche de Pescado (Fish Ceviche Tostadas)
GFDFEFTorta de Pollo Deshebrado con Guacamole (Shredded Chicken Torta)
EFNFHPQuesadillas de Hongos y Epazote (Mushroom Quesadillas)
EFNFGFSopes de Frijol (Mexican Bean Sopes)
EFNFGFHuevos con Chorizo (Mexican Scrambled Eggs with Chorizo)
DFNFHPBurritos de Frijol y Queso (Bean and Cheese Burritos)
EFNFVTacos de Barbacoa de Res (Beef Barbacoa Tacos)
GFDFEFTlayuda Oaxaqueña (Oaxacan Giant Crisp Tortilla)
EFNFHPChimichangas de Pollo (Crispy Baked Chicken Burritos)
EFNFHPTacos de Pollo Asado (Grilled Chicken Tacos)
GFDFEFTacos de Rajas con Papa (Poblano and Potato Tacos)
GFDFEFQuestions
How do I stop guacamole going brown?
Brown colour is air reaching the avocado. Press cling film or baking paper directly on the surface so there are no air gaps, add plenty of lime juice, and keep it in the fridge. Scrape off any browned top layer; the green underneath is fine to eat.
How long does guacamole keep?
Up to 1 day in the fridge with the surface sealed, 2 at most. After that it loses colour and flavour. Throw it away if it smells sour, tastes off or has a slimy texture.
Can I freeze guacamole?
Yes, for up to 1 month. Seal it in an airtight container with the surface pressed flat and a little lime juice. The texture will be softer after thawing, so it is better in burritos or as a spread than as a chunky dip.
Is guacamole vegan and gluten free?
Yes. Real guacamole is only avocado, onion, chilli, coriander, lime and salt, so it is vegan, gluten free, dairy free, egg free and nut free. Avocado can trigger reactions in people with latex allergy, so take care.
What is the best avocado for guacamole?
Hass avocados, which have bumpy skin that turns dark purple when ripe. They are creamy and rich. Ripe means the end near the stalk gives slightly under gentle pressure. Fuerte and smooth green types are watery and less flavourful.
Why does my guacamole taste bland?
Usually not enough salt or lime. Avocado needs more seasoning than most people expect. Add salt a pinch at a time and more lime juice until the flavour pops, and make sure the avocados were properly ripe.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.