Preparation info

  • Difficulty


  • Serves:


    as a Snack

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

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.