Guacamole dip recipe
- Cuisine: Mexican
- Prep Time: 5 min(s)
- Makes 4 cups
This perfect, simple guacamole uses the best avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving. To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving.
For tasty variations on guacamole dip, try Rachel Allen's guacamole dip recipe, or Kathy Kordalis' guacamole dip recipe. Also, browse our Mexican recipes for more gourmet inspiration.
Ingredients3 ripe avocados
½ fresh jalapeño chilli (optional), finely chopped
½ tbsp chopped coriander
1 red onion, chopped
1 tomato, diced
juice of ½ lime
1 tsp salt
PreparationHalve the avocados, remove the seeds and use a spoon to scoop the flesh into a bowl. Add the chilli, coriander and onion. Mash together with a fork. Gently fold in the tomato, lime juice and salt. Taste for seasoning.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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|2.||Gertie's Bar & Lounge||New Farm|
|6.||Mars Hill Cafe||Parramatta|
|7.||Juanita's Mexican Restaurant||Kensington|
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|10.||El Sol Mexican Restaurant||Cronulla|
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