I love Guacamole.  I must admit that, before falling in love with my Chocolate Avocado Mousse, Guacamole was the only reason I would buy avocados as I don’t know many recipes that use it.  Avocados in Italy are not that good as they are rarely ripe, so I wasn’t used to eating them regularly, which is a pity as they are so good for you.  Anyhow, I fell in love with Guacamole when my husband and I visited Central America (Mexico included of course!) and could finally eat the real thing.  I had the best Guacamole of the holiday in our hotel in San Cristobal de las Casas in Chiapas.  It came with some amazing tortilla chips and it was scrumptious!  You can read all about our Central American road trip here.  Since then, I have been making my own Guacamole.  There are many different recipes out there: some include onions, some garlic, some neither… I have seen recipes without tomatoes and even without coriander.  I am not sure if there is a one and only original version, but today I am going to share with you my favourite version.  Buen provecho!


4.5 from 2 reviews
Prep time
Total time
Recipe type: Appetiser, Dip
Cuisine: Mexican
Serves: 2
  • 1 avocado, ripe
  • 1 tbsp onion, finely chopped
  • 1 tsp jalapeño (or serrano), finely chopped
  • 1 tbsp coriander, chopped
  • 1 tbsp lime juice
  • 1 small tomato, seeds removed and chopped
  • ¼ tsp salt
  1. Mash the avocado pulp with a fork in a bowl until roughly mashed.
  2. Add the onion, chilli, lime juice, tomatoes, coriander and salt and mix well.
  3. Serve with tortilla chips.



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  1. says

    Guacamole is a staple around our house. It’s really yummy and quick to make. But you’re right, a good, ripe avocado is essential and, although just about any other bit of produce is better in Italy, we are lucky here in the US to have access to excellent avocados from Mexico and California.

  2. says


    I just found your blog and can’t wait to try your pumpkin risotto (spring is around the corner for us here!)

    Being from Texas, I too adore guacamole. Our recipes aren’t too different really, I think I may just add more of the stuff you do.

    Do you also remove the seeds from your peppers?

    I also wanted to link you to my guacamole and pico recipe as you seem to have a true passion for it, and I applaud that :)

    Again! really nice to meet you :)


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