A recipe for guacamole after a two month hiatus may seem a little underwhelming. I completely understand that. This is, in fact just a basic recipe for it. But can I just say that this guac is so good, that I seriously contemplated categorizing it as a starter rather than as a dip (I usually plow through the entire bowl in one sitting if that offers any explanation).

I like lots of zing in my guac and if you’ve glimpsed through the recipe, you’d have noticed that there’s a lot of lime juice in there for this quantity. It feels like a bit of a rant when I talk about what makes guacamole delicious; it’s an established fact. Since avocados are bland and buttery in texture and taste—not that there’s anything wrong with this or anything—you need ingredients that don’t compete with, but rather accentuate it: lots of chopped coriander, chilli, and lime juice.

As I type this, I realize that nobody really needs a guacamole recipe to be able to make a good batch. If pressed, I could even write one down in a single sentence. But to take something from good to great, it’s the little details that make a difference. After a lot of tweaking, here’s one that works for me every time!



Serves: 1 cup
  • 2 ripe avocados
  • ½ an onion, finely chopped
  • ½ a garlic clove, minced
  • 3 - 4 ripe cherry tomatoes / ½ regular tomato, de-seeded and finely chopped
  • 2 green chillies, finely chopped
  • A small handful of coriander leaves, chopped
  • Juice of 2 limes
  • Extra virgin olive oil (optional)
  • Freshly ground black pepper
  • Salt
  1. De-stone the avocados, scoop out the pulp and add to a bowl; mash with a fork, keeping it slightly chunky.
  2. Add the onions, garlic, tomatoes and chilli to the avocado and season with lime juice, pepper and salt. Taste and adjust seasoning at this stage.
  3. Stir in the coriander leaves and pour over a good drizzle of olive oil. Serve immediately.


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