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Introduction & method

Guacamole, the dull green flavourless dip you inevitably get with Mexican / Tex Mex meals, has always been a disappointment to me. I always had to ask myself 'why? I mean WHY?'. Because it was rubbish, there nothing attractive about it at all. And then I started making my own, using this guacamole recipe. And now I know why anyone would bother to eat guacamole: if it's made right, it's delicious. And very quick and easy to make.

Guacamole Recipe

How to make guacamole

Cut the avocados in half around their longest end. Remove the stone, but keep it for later. Scoop out the flesh and cut it into largish chunks. Finely chop the tomato, red onion and coriander. Cut the chilli in half and remove seeds and veins (unless you want it hot). Throw everything into a bowl, add a squeeze of lime juice, and mash everything together with a fork. I like my guacamole to have a fairly chunky texture.

When everything is mixed, that's it! It's ready to eat.

Saving guacamole for later

Guacamole is best eaten fresh, but you can extend its life a little by sticking the pits from the avocados into the guacamole, and also by spreading a thin film of lime juice over the top.

To serve guacamole

You can eat guacamole as a snack with nachos, or as a side dish. Garnish with some coriander leaves, slices of lime, and a couple of nachos.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Guacamole on YouTube.

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Ingredients & Info

 2 ripe avocadoes
 1 tomato
 1 red onion
 1 red chilli pepper
 1 lime
 1 small bunch fresh coriander (cilantro)

US Customary/Imperial

Makes 4 servings
Prep time: 10 minutes.
Total time: 10 minutes.