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E5d4ffed51516a5b14885f726393e84fa700398a data


  • 5.0 Star
  • Timer Prep 10 min
  • Chart 220.0 cal/
  • Chef hat Easy


Juice the limes. Plus 1 tbsp vinegar from the jar of the pickled jalapeno chillies. Finely grate the garlic cloves. Deseed and dice the tomatoes. Very finely dice the red onions. Chop the fresh coriander.


  1. 1 Halve, stone and peel the avocados, roughly chop the flesh and put in a medium bowl.
  2. 2 Add the juice from 1½ limes, the vinegar from the jalapeños, garlic, some black pepper and about 1 tsp sea salt.
  3. 3 Roughly mash with a potato masher or fork, retaining a little texture.
  4. 4 Taste, then add more lime juice, salt or vinegar from the jalapeños if needed.
  5. 5 Finely chop the jalapeños and stir into the avocado with the chopped tomato, onion and coriander.
  6. 6 Serve with tortilla chips.

3 Reviews

  • P


  • Laura

    Yumtastic. Great recipe.

  • Sammy

    After making this guacamole I am never going back to buying it from the shop again. So easy to make! Can't stop making it.

  • Average per serving
  • Calories 220.0kCal
  • Fat15.4g
  • Saturated2.5g
  • Salt0.34g
  • Carbohydrates17.2
  • Sugar1.3g
  • Protein2.6g
  • Fibre3.8g