This perfect, simple guacamole uses the best avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving.




Skill level

Average: 3.1 (107 votes)


  • 3 ripe avocados
  • ½ fresh jalapeño chilli (optional), finely chopped
  • 2 tsp chopped coriander
  • 1 red onion, chopped
  • 1 tomato, diced
  • ½ lime, juiced
  • 1 tsp salt

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.


Makes 4 cups

Halve 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.



• To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving. 

Browse our Mexican recipes for more gourmet inspiration.