GUACAMOLE is a delicious no-cook sauce of very ancient Mexican origins dating back to the period of the Aztecs.

Simple to make, it is prepared without cooking and is characterized by its buttery texture, deep green color and fresh and irresistible flavor.

GUACAMOLE is prepared with avocado, white onion and tomato and is flavored with fresh coriander, lime and chilli.

The secret to perfect GUACAMOLE sauce is first and foremost the choice of avocado: it must be soft and ripe at the right point.

Another important thing is to prepare by hand and not with the mixer: you have to mash avocado with a fork or mortar together with lime juice until it becomes a cream.

To complete the GUACAMOLE sauce you need to use very finely chopped onion, chopped chilli, salt and pepper.

GUACAMOLE sauce, such as Hummus and Tzatzichi is perfect to accompany an aperitif.

You can serve in small bowls together with cornmeal nachos, with vegetable chips, or use to fill tortillas or fajitas, and it is also perfect as an accompaniment sauce for meat, fish and salads.

My guacamole sauce recipe is the classic one, it is prepared in 10 minutes, and you get balanced guacamole, salty at the right point and incredibly tasty.

After you taste for the first time you can’t do without it anymore.

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Serving8
  • Cooking methodNo cooking
  • CuisineItalian


avocado (2 ripe avocados)
red onion (2-4 tablespoons minced red onion )
lime (1 tablespoon fresh lime or lemon juice)
salt (1/4 teaspoon salt, plus more to taste)
chilli (1-2 serrano or jalapeño chilis minced)
coriander (1 tablespoon Coriander finely chopped)
black pepper (Pinch freshly ground black pepper)
tomato (1/2 ripe tomato, chopped (optional))




Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.

Then clean and finely chop the onion and cilantro.

Cut the tomato into cubes and drain on a plate.


Mash the avocado flesh using a fork, roughly mash the avocado. Don’t overdo it, guacamole should be a little chunky.

Add lime juice and salt and keep mashing.

The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add chopped onion, coriander, black pepper, and chilis always continuing to pound to mix everything.

Finally add chopped tomato.

Guacamole sauce is ready to be served.


Guacamole should be consumed immediately after it has been prepared.

The trick to keeping guacamole green is to make sure the air doesn’t touch it.

You can store guacamole in the refrigerator for up to three days.


The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off.

Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste test first before using.

Chili peppers vary individually in their spiciness. So, start with a half of one chili pepper and add more to the guacamole to your desired degree of heat.

If you don’t have a mortar, you can use a fork.

If you don’t like the taste of coriander or can’t find it, you can replace it with parsley or omit it.


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