Name: Classic Guacamole
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 Avocado, ripe, peeled and pitted; ¼ cup Onion, finely chopped; ¼ cup Tomato, seeded and finely chopped; 1 Jalapeño Pepper, finely chopped; 2 tbsp Coriander Leaves, finely chopped; 1 Lemon, juiced, preferably lime; to taste Salt, for seasoning

10 mintotal

Prep 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

2Avocadoripe, peeled and pitted
¼ cupOnionfinely chopped
¼ cupTomatoseeded and finely chopped
1Jalapeño Pepperfinely chopped
2 tbspCoriander Leavesfinely chopped
1Lemonjuiced, preferably lime
to tasteSaltfor seasoning

Quantities are for 2 servings.

No cooking at all. The only thing worth timing is serving it soon after mashing, while the colour is still bright.

Method

Scoop the avocado flesh into a bowl and mash it with a fork until mostly smooth with a few small chunks.
Add the measured lemon juice and salt, then mix gently to keep the color bright and the flavor balanced.
Fold in the onion, tomato, jalapeño, and fresh coriander until evenly distributed.
Taste and adjust salt if needed, then serve immediately while the guacamole is fresh and creamy.

How to tell it's done

The finished guacamole should be creamy, lightly chunky, and fresh-tasting without excess liquid.

Getting it right

Tip

Mash by hand instead of blending; a slightly chunky texture is more suitable for classic guacamole.

What to serve it with

Serve with corn tortillas, toasted flatbread pieces, or as a fresh side for tacos and rice bowls.

Common mistakes

The guacamole browns quickly.: Lime or lemon juice slows it but does not stop it. Press cling film directly onto the surface so no air touches it, and mash it as close to serving as you can.
It comes out as a smooth paste rather than a dip.: Mash with a fork, not a blender or processor. Leaving some avocado in small chunks is what separates guacamole from a purée.

Substitutions

Use Green Chilli instead of Jalapeño Pepper if jalapeños are unavailable; the flavor will be less Mexican but still fresh.
Use Lemon as listed when Mexican lime is unavailable; keep the acidity bright but not sharp.
Omit Tomato for a smoother, more avocado-forward guacamole.

Storing and reheating

Refrigerate with cling film pressed onto the surface and eat within a day. The top layer will darken even so; scrape it off rather than stirring it in. It does not freeze.

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