Chunky guacamole in a bowl with tortilla chips

Best ever chunky guacamole

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(103 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 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 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, questions and tips

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9th Jul, 2014
Personally, I love to add one or two chopped hard boiled eggs --- depends on the quantity of guacamole you're making of course. And a point about using cling film to preserve --- don't just cover the bowl, but place the cling film directly on top of the mashed guacamole so there are no air pockets. It will keep much longer this way without turning brown.
16th Jun, 2014
This was sooooo yummy! I'm not actually a massive fan of guacamole but this was delicious and so fresh. I used a hand held blender to mix everything as I wasn't sure how to 'pulverise' the tomatoes and it turned out great. Also used the juice of half a lime only and I think that was enough. Think I'll be making this regularly as heathy dip!
africanqueen's picture
31st May, 2014
Delicious, almost on par to a guacamole we had in Texas many years ago.
21st May, 2014
I'm not buying guacamole again! Even the premium one I usually buy is like baby food compared to this! Really fresh tasting. Not sure how I was meant to "pulverise" the tomato, I just chopped it into fine dice. My finished guacamole had the consistency of a salsa. The final flavour (like most things) will depend on the quality of the ingredients. I was lucky to have organic avocado, tomatoes & red onion in my vegbox.
3rd Nov, 2013
Quite surprised this recipe has received such a good rating. I love avocados and guacamole but I found that it tasted quite average and I've made better guacamole in the past without even using a recipe. It was okay but certainly nothing special for me.
Mia Bleach
25th Aug, 2013
This has a lovely kick to it. I just use a frozen chilli cube.
14th Aug, 2013
Absolutely delicious!
10th Jun, 2013
Great taste and super easy! Leaving the stone in really works! Make sure the avocados are ripe.
20th Mar, 2013
I have made this recipe for years! the best ever. It certainly does not need any garlic, just some salt to bring out the flavours!! I give it 6 stars!!
stephaniepebrocq's picture
12th Mar, 2013
Perfect !!!!


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