SalsasEasy

Traditional Guacamole

Name: Traditional Guacamole
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 0.5 White onion; 2 Serrano chilli; 1 Tomato; 2 tbsp Lime juice; 3 Hass avocado; 0.25 bunch Fresh coriander; 1 tsp Salt

15 min (15 prep + 0 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Classic Mexican guacamole with Hass avocado, tomato, onion, coriander and serrano chilli.

About this recipe

Guacamole is a pre-Hispanic preparation dating back to the Aztecs. Made with ripe Hass avocados mashed with tomato, onion, fresh coriander and serrano chilli, it is one of the most internationally beloved Mexican dishes. The secret is using perfectly ripe avocados.

History & Origin

Guacamole has its origins in the Aztec era, where it was known as 'ahuacamolli', meaning 'avocado sauce' in Nahuatl. The Aztecs prepared it by mashing avocado in a molcajete with tomato and chilli, and it was considered a food of royalty. Hernán Cortés and his chroniclers documented this preparation upon arriving in Tenochtitlan in 1519, captivated by its flavour. México is the world's largest producer of avocados, and guacamole consumption peaks during the Super Bowl in the United States, where more than 100,000 tonnes are consumed. Traditionally it is prepared in a volcanic stone molcajete, which gives it an unrivalled rustic texture.

Estimated cost

£5.40

Total cost

£0.90

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fibre

488mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the avocados in half, remove the stone and scoop out the flesh with a large spoon directly into the molcajete (mortar) or a wide bowl.
💡 To check that the avocado is ripe, gently press the top: it should yield slightly. If it is very soft or has dark spots inside, it is overripe.
2
Mash the avocado with a fork or the pestle of the molcajete (mortar) until you get a semi-chunky texture, leaving visible pieces. Traditional Mexican guacamole is not a smooth purée.
💡 Never use a blender; the rustic texture with pieces is the authentic way.
3
Dice the tomato into small cubes of about half a centimetre, discarding the core with seeds. Very finely dice the onion. Finely chop the serrano chilli (with or without seeds depending on the heat desired). Roughly chop the coriander.
4
Add the tomato, onion, serrano chilli and coriander to the mashed avocado. Mix with gentle folding movements so as not to break down the texture.
5
Agrega el jugo de limon y la salt. Mezcla nuevamente y prueba. Ajusta salt, limon o chilli to taste.
6
Serve immediately with tortilla chips or as a side dish. If you need to keep it briefly, cover the surface directly with cling film pressed onto the guacamole to prevent oxidation.
💡 Placing the avocado stone in the centre of the guacamole does NOT prevent oxidation; it's a myth. What works is covering the surface airtight.