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This is the best version of this classic dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible



Total time

10 minutes


Snacks, Appetiser


  • 1 tomato (large, ripe)
  • 3 avocados (very ripe but not bruised)
  • 1 lime (juice, large)
  • handful coriander (leaves and stalks chopped, plus a few leaves, roughly chopped, to serve)
  • 1 red onion (small, finely chopped)
  • 1 chilli (red or green, deseeded and finely chopped)
  • tortilla chips (to serve)


  1. Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
  2. Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
  3. Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
  4. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.
  5. View the recipe instructions at BBC Good Food

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