Easy Guacamole Recipe

Easy Guacamole Recipe
Prep time
Cook time
Total time
This is probably my most favorite Mexican dish. It’s easy to make, easy to present and everyone loves a fresh Guacamole. It makes a great dip at parties or a great appetizer. It is vital to use fresh ingredients and to prevent the guacamole from discoloring, is best made soon before serving. This is almost impossible to mess up, so even beginners can feel safe to try this one. There is no comparison between store bought ready made Guacamole and freshly home made. The only time I have tried a restaurant recipe that came close, the waiters made the Guacamole at the table, fresh. This is the only way to truly enjoy the best taste. When you but the avocados, make sure they are ripe. This means they are soft to the touch, but not squishy. If you buy unripe avocados to use later, keeping them in a paper bag speeds up the ripening process. Don’t ask me why, I have no idea, it just works.
Recipe type: Appetiser
Cuisine: Mexican
Serves: 2
  • 2 avocados
  • 1 clove garlic, crushed
  • 1 fresh hot chili pepper, seeded and chopped finely
  • ½ medium onion, grated or chopped very fine
  • 10 cherry tomatoes
  • ½ teaspoon chili powder
  • Dash Tabasco or other hot sauce
  • 1 lemon or lime
  • Pinch salt and pepper
  • handful fresh cilantro, chopped
  1. First, prepare all the ingredients except the avocados, which should be done last. Begin by washing and chopping the tomatoes into small pieces and set aside. Grate or chop the onion and set aside. Deseed and chop the chili and set aside. Wash your hands after doing this. Sometimes the oil from a hot chili can sting and if you should wipe your eyes without washing first, let me tell you, it can sting like a m**********r. Peel and crush the garlic and set aside. Wash and chop the cilantro and set aside. Halve the lemon or lime.
  2. Now halve the avocados and remove the stones. Scoop out the flesh into a bowl and mash with the fork. You can do this in the bowl you intend serving the Guacamole in rather than making two bowls dirty. Squeeze the lemon or lime over the pulp. This helps to prevent the avocado from discoloring. Next add all the other ingredients except the cilantro. Salt and pepper to taste, mix and add the cilantro last. Mix again. Serve with chips or hot crusty French bread. Or for a change, use fresh cucumber slices. This makes a nice change, particularly if you have been a little heavy handed with the Tabasco sauce.