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2 peeled ripe avocados (preferably Haas avocados)
2 teaspoon fresh lemon or lime juice
1 garlic cloves puréed (optional)
2 teaspoon finely chopped white onion or green/spring onion
1 or 2 Jalapeños, seeded and minced
Salt and black pepper to taste

Coarsely mash the avocadoes in a bowl. Leave lumps. Stir in the lime or lemon juice. Add all remaining ingredients. Adjust seasonings to taste. Serve at once.

If you have to refrigerate guacamole, cover it with cling film or plastic wrap, placing the wrap directly on the surface. Contact with air will tend todiscolour darken the guacamole.

Guacamole can range from hot to very mild. Obviously, the heat depends upon the quantity of jalapeños used. And some chillies are hotter than others, so experiment to determine your favorite proportion of ingredients.


Add 125g or 4oz of tomatoes skinned seeded and chopped

Replace the jalapeños with serrano chillies

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