My Favourite Guacamole

Few ingredients are as deeply woven into Mexican culture as the avocado. Long before it was smashed onto sourdough toast, avocados were a staple of Mesoamerican diets. The Aztecs even called it ahuacatl, which also happened to be their word for “testicle” (I’ll let you draw your own conclusions about why). No wonder it became a symbol of fertility and abundance. Today, avocados are everywhere – from street tacos to Michelin-starred menus – and at the heart of one of Mexico’s greatest culinary treasures: guacamole. Creamy, vibrant, refreshing, and a little cheeky (yes, like the name itself), it’s the dip that manages to be both comfort food and a party starter.

And I’ll be honest: I can’t get enough of it.

It’s vegan, it’s full of good-for-you fats, fibre, and antioxidants, and it always leaves you satisfied without weighing you down. But after trying hundreds of versions, I realised many guacamoles are… off balance:

• Too fatty (just avocados and nothing else)
  
• Too spicy (jalapeño overload)
  
• Too tomato-heavy (masking that precious avo flavour)

So I kept tweaking, experimenting, and tasting until I found my perfect guacamole recipe – balanced, vibrant, and unforgettable.

Recipe Card

Print Recipe

Greenest Guacamole

Author: Dito Cuisine: Mexican

Difficulty: Beginner Prep Time 10 mins Cook Time 2 mins Total Time 12 mins

Servings: 6

Ingredients

Servings

• ¹⁄₂ white onion, very finely chopped (approx 75 g)
• 1 cored beefsteak tomatoe (without juice)
• 1 fresh green chillies, finely chopped 30g (preferably jalapeno)
• 1 tsp sea salt
• 3 ripe avocados (approx 800 g)
• ¹⁄₄ green apple, cored and thinly diced (approx 60 g, choose tart variety)
• 2 limes’ juice (approx 150 ml)
• Small handful of coriander leaves, chopped
• 1 pinch Black pepper
• 2 tsp My favouite chipotle paste

Instructions

1. Peel avocados and mash them with the potato masher (do not blend).
2. Add other diced and chopped ingredients.
3. Season with salt and pepper.
4. Add lime juice and coriander.
5. Mix well and check the seasoning.

6. This greenest guacamole is fresher than your usual one and moderately spicy too.

Note

I’ve indicated 6 portions for this recipe, as you can serve approx. 150 g of this guacamole as a portion with circa 100g tortilla chips as a satisfying snack.

Keywords: guacamole, avocado,

Why this recipe works:

• Green apple: Adds freshness, acidity, and a little sweetness – unusual but magical.
  
• Tomato: Just enough for juiciness, without stealing the spotlight.
  
• Raw onion: Brings sharpness and crunch.
  
• Chipotle paste: A whisper of smoke, sweetness, spice, and umami. Check the chipotle paste recipe in My favourite salsas post.
  
• Avocado: Still the hero – creamy, buttery, and unforgettable.

This combo creates a guacamole that’s rich but light, bright but balanced. Every bite tastes like Mexico in a bowl… with a little playful wink from that apple. I can polish several portions with corn tortillas or chips easily!

Guacamole Nutrition Note

Avocados aren’t just delicious – they’re a powerhouse:

• Packed with monounsaturated fats (the heart-healthy kind)
  
• Rich in fibre for good digestion and satiety
  
• Loaded with potassium (more than bananas)
  
• Full of antioxidants like lutein for eye health

Basically, you’re eating something that’s good for your body and makes you feel indulgent. And given their ancient nickname, you could even say they’re… good for your pair, too.

Bonus Tip: Ripening Avocados

Living outside of Mexico often means buying avocados that are as hard as rocks. But don’t worry, if you already don’t know the trick:
Put them in a thick paper bag with a white onion and an unripe banana. Seal it up and leave it in a dry place. Within a few days, you’ll have perfectly ripe avos. Just check daily so they don’t go over and turn sad and black.

So there it is – my ultimate guacamole. Balanced, vibrant, smoky, and fresh. Try it once, and I promise, you’ll never look at those boring supermarket tubs the same way again.

P.S. For a quick overview of nutritional values of avocados vs red meat, see my post here, which includes some consideration regarding the environment too.