Guacamole is a Mexican dip made with avocado. The perfect guacamole requires using ripe avocado. The ripeness of the avocado can be known by just pressing the outside of the avocado. A ripe avocado skin will be a mixture of dark green and brown colour. You can use Serrano chillies or jalapeno chillies or like me, any mild chilli. For making guacamole, pestle and mortar are necessary, but you can also use fork or the back of a spoon to mash the avocado.

Guacamole can be used as a dip for starters or snacks or also as toppings for enchiladas, tacos and burritos. In the market you get different sizes of avocado from small to large. I bought a medium sized one for this recipe. Now-a-days, guacamole is prepared differently as per individual tastes and required consistency – chunky or smooth. I love to snack with tortilla chips with melted cheese on top and then add guacamole and salsa on top. This is the best movie snack for me.

Preparation time: 15 mins

Cuisine: Mexican

Spiciness: Medium

Serves: 2 to 3


  • Ripe avocados (good size about 200 gms each or more) – 2
  • Onion – 1/2 (about 30 gms) or 2 tbsp
  • Garlic cloves (optional) – 1
  • Jalapeno Chillies – 1
  • Coriander leaves – 1/2 cup
  • Lime – 1
  • Salt – as per taste
  • Tomato (medium ) – 1


  • I have used 2 ripe medium sized avocados (not the big green size as shown in the picture).
  • Chop tomato, onion and coriander leaves finely.
  • Remove the seeds of the chilli and chop finely.
  • Cut avocados in half. Remove the seed. Scoop out the soft flesh and put in a mixing bowl.
  • Optionally, if using garlic, first add the garlic to the pestle and mortar. Crush to smooth paste.
  • Add avocado and crush in the pestle and mortar to a coarse but slightly smooth mixture. Keep the consistency to your liking and taste. Little small pieces left as-is is okay.
  • Immediately add 1 tbsp lime juice, a little salt and mix well. This will prevent the avocado from discolouring.
  • Add chopped coriander leaves, onion, tomato and the remaining lime juice. Mix well. Lightly crush in the pestle and mortar to blend well with the mashed avocado.
  • Check the seasoning and adjust appropriately. Transfer the guacamole to a bowl.
  • Serve with tortilla chips and enjoy.
  • Serve immediately or serve chilled by putting into the fridge for 1/2 to 1 hour.
  • Variations

  • For a very quick guacamole, just take 1/4 cup of readymade salsa or homemade salsa and mix it in with your mashed avocados.
  • Add sour cream to the guacamole to make it more creamy and soft.
  • Add a pinch of paprika or chilli powder and drizzle some olive oil into the guacamole mixture.
  • The simplest version of guacamole is just mashed avocados with salt.
  • If desired, chill for up to two hours before serving.


  • Place the seed of the avocado on the guacamole and press it inside the guacamole lightly. This will prevent the guacamole from discolouring or becoming brown.

  • If pestle and mortar is not available, use a fork or the back of a spoon to mash the avocado and other ingredients.
  • Chillies vary individually in their hotness – so check before you decide on how much you need. Add chilli to the guacamole to your desired degree of hotness. Be careful while handling the chillies. Wash your hands thoroughly after handling and do not touch your eyes or the areas near your eyes with your hands for several hours.
  • Always prepare guacamole in the end and serve immediately unless you want to serve it chilled

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