Guacamole salsa

Guacamole salsa
Guacamole salsa is an avocado based sauce, originally created in the 16th Century by the Aztecs of Central Mexico. Guacamole has become an essential accompaniment to many Mexican and Tex-Mex dish.
You can use Guacamole as a dip for nachos, a side for Burritos and Fajitas, or even as part of a salad, making it a pretty useful recipe in the warmer months.
This guacamole recipe couldn't be simpler, and it tastes far more soothing and pleasant than the ready-made stuff, – and with the red colours speckled through, looks a damn site more appetising! 
This sauce lasts for a few days in a refrigerator, and is best prepared much in advance anyway I think.
Prep Time 15 mins
Total Time 15 mins
Course Side Dish
Cuisine Mexican
Servings 4


  • 2 large ripe avocados
  • 1 red onion, chopped
  • 1 tomato (deseeded)
  • 3 tbsp lime juice
  • 1 green chilli (deseeded)
  • 1 red chilli (deseeded)
  • 1 garlic clove (minced)
  • a handful of chopped coriander/cilantro
  • salt (to season)


  • Half the avocados, and use a spoon to remove the large pit inside, then spoon the soft flesh into a food processor. If the food processor is small, just put in half for now and add the rest when there is room.
  • Add the roughly chopped onion, garlic, and the deseeded tomato and chillies – the sauce works so much better without the seeds!
  • Push the ingredients down with a spoon, and add the lime juice and the coriander/cilantro and blend to almost the desired consistency – I prefer it not too smooth as the colours and texture look prettier!
  • Have a taste, then season with salt, the flavours will combine even better with a sprinkle of salt and some time in a refrigerator.
  • Spoon the mixture into a small serving bowl
  • Refrigerate for 30 minutes to an hour, so the flavours can combine and mature.
  • Serve in a bowl, and let people spoon it onto their burritos or fajitas themselves!
The origin of guacamole is the Aztec avocado sauce called ahuaca-hulli.