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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7th Mar, 2016
I made the guacamole to accompany a Mexican Feast for friends on Saturday. I was concerned that it may not taste as good as a shop bought version however I wasn't disappointed! I added a clove of garlic as suggested by a previous comment and that made it complete. I won't buy guacamole again, this recipe was delicious. Thank you :-)
24th Oct, 2015
Served this with tortilla chips and it was very tasty (nearly too spicy due to the red chilli).
9th Mar, 2015
Good guacamole as is, comparable and even better than shop or restaurant stuff.
27th Nov, 2014
This was a good basic recipe, but I felt lacked taste. I added a clove of crushed garlic, a large teaspoon of ground cumin, a splash of lemon juice and about 3-4 glugs of extra virgin olive oil. This improved it for me :-).
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.


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