Buttery avocados smashed up and made into guacamole with a little red onion crunch, fragrant coriander, a hint of chilli spice and a hit of zest lime juice. A few ingredients are all you need to make the best guacamole as a side dish or dip.
There are so many different versions out there, but this is my go-to crowd-pleasing version.
How do you eat guac?
- As a dip with a supersize bag of Doritos?
- On the side of homemade chilli carne (my personal favourite choice)?
- Or as a way to level up slices of avocado to go with that breakfast egg?
This recipe will show you how to make guacamole easily in under 10 minutes. It has just the right balance of creamy avocados with finely chopped mild, sweet onions, with chillies and garlic adding a dash of flavour.
The perfect dip for some crunchy tortilla chips or crackers. Spread it on toast or wrap it in a tortilla. There are SO MANY ways you can guacamole.
What do we need?
Best avocado for guacamole
Look for ripe avocados that yield slightly when you press the skin. The little stem should come off easily and the colour underneath should be green or yellow, not brown.
There are lots of varieties of avocado, but Hass (the ones with very dark green/brownish bumpy looking skin) is the most widely available. It's also the best for guacamole as it's the most buttery-tasting version.
How to make this Homemade Guacamole
Full recipe with detailed steps in the recipe card at the end of this post.
- De-stone and chop the avocado roughly.
- Add to a bowl with chopped red onions, garlic, salt, pepper, lime juice and fresh coriander (cilantro) and mash together with a fork
- Serve topped with chilli flakes and fresh coriander.
Tips on Making Guacamole perfectly
Avocados are full of fibre, nutrients and healthy fats. Guacamole is also a gluten-free, vegan and vegetarian dip.
When avocados are exposed to air, they undergo an oxidation process, like apples. The taste might turn a little bitter and mushy, but it should be safe to eat if it's been stored properly in the fridge and it's no more than a couple of days old.
If the guacamole starts getting fizzy, it means it's rancid; time to throw it out.
Yes. Transfer the guacamole to an airtight container, level it out with a spoon and cover it with a thin layer of water. Don't worry - the fat in the avocado will mean the water won't sink into your guac!!
Cover it with a lid and store and the refrigerator for up to 2 days. Drain the water off and give the guac a stir before serving.
It really depends on your taste. For me, I love the guacamole just a little bit chunky for the perfect texture.
Watch how to make it
- 3 ripe avocados - peeled - de-stoned and roughly chopped
- ½ small red onion - peeled and finely chopped
- 1 clove of garlic - peeled and minced
- ¼ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime - approx. 2 tbsp lime juice
- 3 tbsp chopped coriander - cilantro
- ¼ tsp chilli flakes
- Place the avocado, red onion, garlic, salt, pepper, lime juice and 2 tbsp of the chopped coriander in a bowl.
- Mash together with a fork until thoroughly combined. You can keep mashing until the avocado is smooth, but I like to have a bit of texture, so I only mash it a few times.
- Transfer the guacamole to a serving bowl and top with the remaining fresh coriander and chill flakes.
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