Classic Guacamole (serves 4)

  • 2 ripe avocados (give when gently squeezed)
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 red onion, very finely diced
  • Small handful fresh coriander (cilantro), roughly chopped
  • 1/2 jalapeño or small red chilli, finely diced (optional)
  • 1/2 teaspoon salt (or to taste)
  • Optional: 1 small tomato, seeds removed, finely diced
  1. 1

    Use perfectly ripe avocados

    Ripe avocados give under gentle pressure — not rock hard (unripe) and not mushy when squeezed (overripe). The flesh inside should be uniformly green with no brown patches. This is the most important factor in good guacamole.

  2. 2

    Halve, stone and scoop

    Cut avocados in half lengthways around the stone. Twist to separate. Remove the stone carefully (tap a knife into it and twist, or use a spoon). Scoop the flesh into a bowl with a large spoon.

  3. 3

    Add lime juice and salt first

    Add lime juice and salt before mashing — the acid in the lime juice starts slowing oxidation (browning) immediately. The salt will also draw out some moisture and start seasoning from the inside.

  4. 4

    Mash to your preferred texture

    Use a fork to mash. For chunky guacamole (restaurant style), mash roughly leaving pieces. For smooth, mash thoroughly. Do not use a blender — it makes guacamole airy and loses the fresh texture.

  5. 5

    Fold in the remaining ingredients

    Add onion, coriander, chilli and tomato if using. Fold gently — do not overmix. Taste and adjust: more lime if it needs brightness, more salt to bring flavours together, more chilli for heat.

Keeping guacamole greenPress cling wrap directly onto the surface (no air gaps) and refrigerate. Eat within a day — guacamole browns quickly no matter what you do. The lime juice slows it significantly but does not stop it. The brown layer is safe to eat but scrape it off for appearance.

What to Serve With Guacamole

Tortilla chips. Tacos and burritos. Alongside grilled chicken or fish. On toast with a fried egg. As a dip for crudites. Spread inside sandwiches and wraps instead of mayonnaise.

Frequently Asked Questions

A ripe avocado yields to gentle thumb pressure — a slight give, but not mushy. The skin colour varies by variety (Hass avocados darken to near black when ripe; Shepard avocados stay green). The most reliable test is gentle pressure, not colour. Remove the small stem nub — if the flesh underneath is green, it is ripe; brown means overripe.
Best made fresh — within an hour of serving. If you must make it ahead, press cling wrap directly onto the surface, refrigerate and consume within 4–6 hours. Stir before serving and add a little extra lime juice to freshen the flavour. It will have some browning despite precautions.