Guacomole

Ingredients

• 2avocados
• 2lemons
• 2limes
• 15 g (¼ cup)fresh cilantro, chopped
• ¼red onion, chopped into small dice
• 1poblano pepper, roasted, peeled, seeded, then chopped
• ½ tspkosher salt
• ½ tspcoarsely ground black pepper
• ½ tspground ancho chilli pepper
• ½ tspground chipotle chilli pepper
• 2 tspground cumin
• ½ tspgarlic powder
• ½ tsponion powder
• ¼ tspcayenne pepper
• to tastetortilla chips

Instructions

1. 1

   Prepare avocados

   Halve the avocados and remove the stones. Scoop the flesh from the skins into a large bowl.

2. 2

   Add citrus juice

   Squeeze the juice from the lemons and limes over the avocado.

3. 3

   Add remaining ingredients

   Put the remaining ingredients, apart from the tortilla chips, into the bowl with the avocado mixture.

4. 4

   Mash the mixture

   Use a potato masher to mash the avocado and other ingredients together.

5. 5

   Taste and adjust

   Taste a little with a tortilla chip, then adjust the seasoning to suit your preference.

What is guacamole?

Guacamole is a Mexican avocado dip, commonly made by mashing ripe avocado with citrus and seasonings. Its name comes from the Nahuatl word ahuacamolli, meaning avocado sauce.

This version combines lemon and lime with roasted poblano and several ground spices. The citrus brings a sharp, fresh note while the pepper and spices give the creamy avocado a savoury, smoky edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 2g protein, 10g carbs, 8g fat.

Most of the energy and fat come from the avocados, while the citrus, onion and pepper contribute carbohydrates; the dip has little protein. Serve it with a source of protein and vegetables, and use tortilla chips as a measured accompaniment if you want a more balanced plate.

Choosing the avocados

Ripe fruit: Choose avocados that yield gently to pressure but are not collapsing or watery. Very firm fruit can be difficult to mash and lacks the soft texture this dip needs.

Freshness: Cut the avocados just before mixing if possible. Citrus juice is added in the method, but it will not keep the green colour unchanged indefinitely.

The citrus and seasoning

Lemon and lime: Both juices go into the bowl, giving the dip a pronounced citrus flavour. Squeeze them over the avocado as directed, taking care not to let seeds fall in.

Spice blend: Cumin, ancho, chipotle, garlic powder, onion powder and cayenne season the mash throughout. The poblano, cilantro and diced red onion add fresh, peppery and savoury notes.

Roasting the poblano

Prepared pepper: The poblano needs to be roasted, peeled and seeded before it is chopped and added. The method begins with it prepared, so have it ready before mixing the ingredients.

Even pieces: Chop the pepper and red onion small enough to distribute through the avocado. This helps each scoop get a little of their flavour without large, awkward chunks.

Getting the right texture

Mash gently: A potato masher makes it easy to combine the ingredients while retaining some texture. Stop when the mixture is cohesive and reaches the consistency you like.

Taste with a chip: Use a tortilla chip to sample the guacamole, as its saltiness can affect how the dip tastes. Adjust the seasonings only after tasting the combined mixture.

Serving the dip

Classic pairing: Serve the guacamole with tortilla chips for scooping. It also works alongside tacos, grilled vegetables or other Mexican-inspired dishes.

Make it part of a plate: Pair a portion with a main dish and vegetables for a more substantial meal. The recipe itself is served as a dip, so chips are an optional accompaniment rather than part of the mashed mixture.

Recipe notes & tips

• Use ripe avocados that mash easily but still hold their shape.
• Have the poblano roasted, peeled and seeded before you start mixing.
• Chop the red onion and poblano finely so they are well distributed.
• Mash with a potato masher rather than blending if you want some texture.
• Taste with a tortilla chip before adjusting the seasoning.
• Squeeze citrus carefully to keep seeds out of the bowl.

Variations

• Chunkier texture: Mash the avocado less and leave some larger pieces.
• Milder heat: Reduce or omit the cayenne to soften the chilli warmth.
• More citrus: Add a little extra lemon or lime juice if you prefer a sharper dip.
• Fresh garlic: Replace the garlic powder with a small amount of finely grated garlic.
• Extra herbs: Stir in more chopped cilantro for a greener, herbier flavour.

Common mistakes to avoid

• Using firm avocados: They are hard to mash and lack creaminess; choose fruit that yields gently to pressure.
• Leaving the poblano skin on: Peel it after roasting as specified so its texture does not distract from the dip.
• Chopping the onion too coarsely: Large pieces can overpower each bite; cut it into small dice.
• Over-mashing: The dip can become completely smooth; stop when it reaches your preferred texture.
• Seasoning before tasting: The chips add saltiness; sample the finished mixture with a chip before adjusting.

How to store

Transfer leftovers to an airtight container and refrigerate promptly; use within 1–2 days for the best quality. The surface may darken as it meets air, so press wrap directly against it before closing the container.

Frequently asked questions