Best-ever chunky guacamole

Best-ever chunky guacamole

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(80 ratings)

Prep: 10 mins


Serves 8
This is the best version of this classic dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal103
  • fat10g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre2g
  • protein1g
  • salt0.01g
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  • 1 large ripe tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 avocado, very ripe but not bruised



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 large lime



    The same shape, but smaller than…

  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chilli, red or green, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • tortilla chips, to serve

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  1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

  2. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.

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Comments (65)

beckysands1's picture

perfect, although i used chilli powder rather than fresh chilli

melaniesunflower's picture

mmmmmmm just made this although didn't have any onion or corriander, but delcious all the same. will definatly make again

dancingbunny's picture

Well, we had it with garlic today and I have to say it's very nice too. We just put in half a clove as we only had one avocado left and it was delicious, though the garlic-less version does taste more fresh and zingy. So bottom line, if you like garlic, do it with garlic, if you don't, do it without, you can't go wrong either way as this recipe is pretty great! We used it as a pizza dip today and it is probably the healthiest thing I've ever dunked my pizza crust into. Thanks Barney!

dancingbunny's picture

We made this last night to go with some fajitas and it was absolutely brilliant. We declared we are going to make this every day from now on and never buy ready made again! We actually made it in a food processor, blitzing the herbs and chili first, then the tomato, the avocado, and seasoning and lime last. It took about 3 minutes to make! Will try it again with garlic and let you guys know the results.

janicechegwidden's picture

Was delicious - added a little bit of garlic - you could taste all of the flavours - will definitley make it again

silnarnin's picture

Very easy to make, and there is no way you can get wrong with this. I replaced chillies with tobasco sauce, and it worked very well. Everyone in the party loved it!

hannahwhiteuk's picture

Loving the 'Stone' Tip!! Will be making for EVERY Barbeque!

shutchison's picture

Very fresh and tasty, added extra tomato and filled garlic and herb pitta breads to make a filling summery lunch delicious!

lindah736's picture

Brilliant, I made this to accompany my chilli chicken fajitas and what a match. Will certainly be using this recipe again through the summer.

kingorry's picture

Good recipe but try using spring onions, garlic, and jalepeno pepper for a more authentic flavour. Also save some of the lime juice to drizzle over the finished guacamole (this really stops it turning brown).

jburton's picture

This was gorgeous, i diddnt change a single thing, diddnt need to. The stone tip worked a treat, im now trying to grow it. Thanks again Barney for yet another yummy recipe. x

laurahines's picture

couldn't be easier. I did change a couple of things as used a half a white onion and a food processor instead of a whisker.

siobhanlouisa's picture

Wow. Went to a Mexican restaurant in Austin, Texas a few weeks ago when we went over there and they make Guacamole in front of you and serve it to you straight away. I was totally inspired to make it when I got home. Made it with this recipe and wow. In Guacamole HEAVEN! :D x

sinead_arnold's picture

I always add a little tobasco sauce if I don't have any chillies. It gives it a nice kick!

louisa_holbrook's picture

Zingy, fresh and yummy! You don't miss the garlic!

rowana's picture

Love this recipe. It's my go to dish when I'm making mexican but want to make the meal a bit more speacial. It tastes delicious and is so simple to make.

kazpugh's picture

so tasty and easy to make! recommended..i'd add maybe a little more chilli but thats more personal taste

mrsi2b's picture

DELICIOUS! I could eat a bowl of this on it's own - tastes really authentic

natmac15's picture

Could you use it as a filling for mini tartlets to be used as a canape?

smudge_x's picture

Great fresh recipe. I cut down on the onion though to half and it was still a little over-powering. Skipped the corriander too


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