Holy Moley Guacamole…

“If you have nothing, but love for your avocado and you take joy turning them into guacamole, all you need is someone to share it with.”

-Jason Mraz

I really enjoy Mexican food and I love guacamole and soured cream; especially when I serve my Chilli con Carne.


Some people like it smooth, some chunky, but as long as it has lime and is spiked with chilli, guacamole can’t go wrong. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado and if there is a little give, it’s ripe and ready to use. There’s nothing worse then over or under ripe avocados!


Please start with this recipe and then adjust to your taste; more or less chilli, it’s up to you!


  • Β½ red onion, very finely chopped 
  • 1-2 chillies finely chopped 
  • 1-2 tsp salt 
  • 3 ripe avocados 
  • Juice of 1-2 limes 
  • A small handful fresh coriander, chopped 
  • 1-2 ripe tomatoes, peeled, deseeded and chopped 


I love lime and coriander; it’s fresh and fragrant.


If your pestle and mortar isn’t big enough, transfer the mixture into a bowl.


  1. Put a quarter of the onion and half the chilli and salt in a pestle and mortar and mash to a rough paste.
  2. Cut open the avocados, remove the stones and scoop out the flesh into the pestle.
  3. Roughly mash the flesh with a fork, adding half the lime juice as you go.
  4. Stir in the rest of the lime juice and chillies, coriander, red onion and tomato.
  5. Season with plenty of black pepper and more salt if you think it needs it.
  6. If needed, you can add more lime juice or coriander.
  7. Pour into serving dishes or ramekins and store in the fridge till ready to serve.


  If you want to keep you guacamole fresh and green, place plastic wrap on the surface and along the edges of the dish to form seal, keeping it as air-tight as possible. It should keep for for up to three days!

So let’s share,



9 thoughts on “Holy Moley Guacamole…

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