Preparation info

  • Difficulty


  • Serves:


    as a Snack

Appears in

Guacamole is best mashed as the Mexicans do using the giant stone molcajete mortar and pestles. The flavours are melded together with all the bashing and it makes a marked difference to the final taste. I sometimes use a potato masher or the end of a rolling pin to improvise.

Preparation: 5 Minutes


  • 1 long green chilli or jalapeño, halved, seeded
  • ½ garlic clove
  • small handful of coriander (cilantro) leaves
  • ½ small white onion, finely chopped
  • 3 very ripe avocados
  • juice of 2 limes


Pound the chilli, garlic and coriander in a mortar and pestle until finely mashed, or finely chop by hand. Transfer to a bowl and add the onion, avocado and lime juice and season with salt and freshly ground black pepper. Mash it all together, then serve with Baked Tortilla Chips.