Chilli Guacamole
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This is my go to recipe whenever I need something fresh and delicious in minutes flat. Chilli guacamole is incredibly easy to throw together and genuinely costs just a few dollars to make. The beautiful thing about avocados is that they're packed with heart healthy monounsaturated fats that actually keep you satisfied and energized. I love how the heat from the red chillies cuts through the richness of the avocado while the lime and fresh coriander brighten everything up. It's perfect for a quick snack, a party dip, or spooned onto just about anything really. With zero cooking involved, you'll have this ready in fifteen minutes or less.
Ella x
Ingredients
- 3ripe avocados(halved and pitted)
- 2red chillies(finely diced)
- 1lime(juiced)
- 80 gred onion(finely diced)
- 20 gfresh coriander(chopped)
- 200 gplum tomatoes(diced)
- 1 teaspoonsea salt
- 1garlic clove(minced)
- 15 mlextra virgin olive oil
Detail level
Instructions
- 1
Scoop the avocado flesh into a large bowl using a spoon.
Tip: Use ripe avocados that yield slightly to pressure for the smoothest texture.
- 2
Mash the avocado roughly with the back of a fork, leaving some small chunks for texture.
Tip: Don't over-mash, as some texture makes the guacamole more interesting.
- 3
Squeeze the lime juice over the mashed avocado immediately and toss gently to prevent browning.
Tip: The acid from the lime keeps the avocado bright green longer.
- 4
Add the diced red chillies, minced garlic, diced red onion, and tomatoes to the bowl.
Tip: Remove chilli seeds if you prefer a milder heat level.
- 5
Sprinkle with sea salt and drizzle with olive oil.
Tip: Taste and adjust salt to your preference before serving.
- 6
Fold in the fresh coriander gently using a spatula until everything is just combined.
Tip: Add the coriander last to keep it bright and aromatic.
- 7
Transfer to a serving bowl and serve immediately with tortilla chips or fresh vegetables.
Tip: If making ahead, press cling film directly onto the surface to minimize browning.
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