Holy Guacamole!

Holy Guacamole!

I’m slightly obsessed with avocados – I can’t eat enough of them! I only started making my own guacamole about 2 years ago and now I’m a total convert – you just cannot beat a good homemade guac and this is my favourite recipe for the spicy green good stuff.

Like with most new things it can take a little while to make the first few times, but once you get used to it the process gets much quicker; plus it’s so delicious you’ll never want to buy pre-made shop guacamole again.

It’s really important to get perfectly ripe avocados – too soft and you end up with unappetising brown flecks, too hard and there’s just no point in making it really!

Ingredients (Serves 4 - or 2 greedy pigs *guilty*)

  • 2 ripe avocados
  • ½ a small red onion
  • ½ clove garlic
  • 5 cherry tomatoes, washed
  • 1 medium birdseye red chilli (or to taste)
  • A handful of coriander, washed
  • Juice of 1 lime
  • Juice of ¼ lemon
  • Salt and pepper


  1. Very finely dice the red onion and garlic and add to a bowl.
  2. Next, dice the cherry tomatoes and add to the onion and garlic bowl.
  3. Chop the coriander and add to the bowl.
  4. Next, prepare your avocado: cut it in half and the remove stone. With a knife, score around the edge between the flesh and the skin. Using a spoon scoop out each half of the avo so both halves are laying flat side-down on the chopping board. Scrape out any of the remaining fleshy good stuff and add it to the bowl.
  5. With a large chopping knife cut each half into thin slices lengthways; repeat in the opposite direction so you are dicing the avo into tiny chunks.
  6. To get a good guacamole paste, keep chopping the avocado until it begins to get mushy. You can squish it a bit with the flat side of the knife to break it down a bit more. Add a squeeze of lemon or lime juice to get it slightly sloppy. Once the avocado is beginning to form a chunky, mushy paste and can be moved and scraped around the chopping board almost like green bread dough, scoop it into the bowl and season with salt and pepper.
  7. Add the lime and lemon juice and give it all a good mix together until the liquid is absorbed into the mixture.
  8. If not serving immediately, cover and leave in the fridge. It normally lasts for 1-2 days, but begins to turn brown. If you catch it in time you can scrape off the brown layer to reveal the vivid lime green guacamole underneath!
  9. Serve with carrots, celery and courgette crudités if you’re being good and delicious salty nachos if you’re not!

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