This recipe produces guacamole that is creamy, smooth, garlicky, tangy, and spicy. In other words, just perfect - for my taste at least. Don't make this dish thinking you might have some left over for later, the likelihood is low. It may well disappear faster than it took you to make it. It sounds bad, but it’s for a great cause.




Makes about 2 cups.

Prep time

Active time:

Total time:

How it's made


2 ripe avocados, pitted and peeled


Place all ingredients into a medium bowl and blend with immersion blender until smooth. Alternatively, place all ingredients into the food processor and blend for about 1 minute, or until desired consistency is achieved.

½ small red onion, roughly chopped

2 jalapeños, roughly chopped (optional)

2 cloves of garlic, roughly chopped

2 tbsp cilantro, roughly chopped

1 tbsp lime juice

1 tsp salt

Helpful tips

Guacamole can be stored in the fridge for up to 2 days. On the second day the color might change, but after a quick stir it is ready for enjoyment again.

We like to use guacamole as a dip for our favourite tortilla chips, spread on sandwiches, or as an addition to many Mexican dishes, such as Bean and Mushroom Fajitas.