Chunky guacamole in a bowl with tortilla chips

Best ever chunky guacamole

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(123 ratings)

Prep: 10 mins no cook


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 avocados, 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


  1. Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.

  2. Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

  3. Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.

  4. 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.

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Comments, questions and tips

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daniel stone's picture
daniel stone
2nd Jul, 2019
A lovely recipe to get you started. If you're like me and crave an extra chunky Guac, then here is a recipe that I created. 2 large Avo - spoon out chunks and lightly mash with fork so that you still have pieces. 1 medium red onion - chop these fairly small but not diced. 2 red chilli - deseed, cut into quarters length ways and chop to desired size. Half an orange and half a yellow sweet bell pepper - cut into squares the size of a 10p coin. 1 large lime - squeeze juice. Sea salt Cracked Black pepper 1 - 2 teaspoons of smokey paprika A good guzzle of the best olive oil you have. Combine everything and enjoy with toasted ciabatta. Add a fillet of salmon to 1up to a main meal. Play around with the amount of season, spice and chilli. Garlic could also be a lovely addition. Happy Guaccing
Maya Kurjanova's picture
Maya Kurjanova
16th Jun, 2019
Delicious dip, nice and fresh, everyone enjoyed it at the dinner party :) I added a clove of garlic too. I imagine it would be also nice like a spread on the toast.
Claira's picture
5th May, 2019
Yes, this was the best ever. Very easy and quick to do and delicious. Didn't do the stone thing just covered in cling film and it was fine when we ate it two days later. Definitely will do again
Kirsty Stevens's picture
Kirsty Stevens
20th Feb, 2019
I've made this before and will be making it again try serving with chilli and veggy cheese .....
23rd Mar, 2018
Really nice, took less than ten minutes to make. I chose not to add the chilli purely because of what I was having with the guacamole, I did however add a clove of garlic. I'll be making this again.
18th Mar, 2018
Amazing tasting guacamole and so simple to make :-) Even kids who hate avocado loved it !
23rd Jul, 2017
I used a blender to chop up the tomato, onion, coriander and red chilli and then just mashed in the avocado and lime juice. I think it needs a surprising amount of salt and pepper to bring out all the flavours.
3rd Jul, 2017
yum. I can not stand coriander but I added it as I felt I ought to (?!) I was glad I did. I also added a small clove of garlic and a pinch of salt. My avocados were not really ripe enough but this was fine as it just gave us a nice chunky texture rather than a pureed one. I also put the stones in the mixture, carefully covered closely with cling film. Was only a couple of hours but no browning.
27th Jun, 2017
Absolutely loved this and won't buy guac from the supermarket again! I used a whole pack of coriander and a lot of lime juice so added an extra avocado to balance things out - absolutely delicious, fresh-tasting, a thousand miles away from the ready-made stuff from the supermarket (which I must sheepishly admit I used to love). No more of that for me! This tastes so fresh and healthy and is so easy to make! Great tip about the avo stones too.
vera84's picture
26th Apr, 2017
Absolutely delicious!


15th May, 2019
Could this be frozen at all? I’m beginning meal prep and thought this would be nice to make and divide into portioned Tupperware trays with chilli, then defrosting and microwaving (or microwaving from frozen) when ready. Thanks!
goodfoodteam's picture
16th May, 2019
Thanks for your question. As a general rule, we'd avoid freezing this recipe and it's not really designed to be heated. However, if you like a little taste of guacamole and don't mind that the texture will be somewhat compromised then we'd say, go for it!
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