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Homemade Fresh Guacamole

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4 Avocados Roughly chopped
0.5 Onion Very finely chopped
4 Tomatoes Choose small ones, roughly chopped
Fresh Coriander Half a big bunch, finely chopped
1 (seeds removed) Red Chilli Very finely chopped
1 clove Garlic Very finely chopped
The juice of 2 Limes
A pinch of Salt
A pinch of Pepper

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Homemade Fresh Guacamole

A vibrant and summery mexican-inspired side dish for your next campfire meal!

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    Homemade Fresh Guacamole is one of the simplest, most delicious side dishes you can make. It goes perfectly with almost anything! You can put guacamole on tacos, burgers, chilli con carne or even just use it as a dip at your next party! This time however, I’m serving this fresh guacamole with some tasty pulled pork tacos which I served up on New Year’s Eve.

    This fresh guacamole recipe will make enough to work as a side dish or dip for around 8 people. Adjust the numbers as necessary. Because of the avocados’ tendency to go brown, this guacamole doesn’t last too long, so make it fresh. The lime juice does help to keep it vibrant for a little while and you can buy even more time if you throw the avocado stones into the bowl too.

    This bright, fresh side dish is the perfect Mexican accompaniment to your BBQ and campfire food

    Keep your guacamole chunky. When you get the blended stuff out of a bottle, you can never tell what is in it. With sides like this, you want your guests to be able to see and taste exactly what it is they’re eating. Smooth, creamy avocadoes work so well with zesty and bright tomatoes, lime and chilli. A punch of coriander and onions makes it a powerful side dish that can stand up to those strong TexMex and Mexican flavours. I honestly love chunky fresh guacamole made like this and I hope you like this recipe.

    Give it a go with this Pulled Pork, these Campfire Burritos or even this Bacon and Five Bean Chilli.

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    Chop all of your ingredients. Keep the avocados quite chunky.


    In a clean bowl, add all of the ingredients and mush up with a fork until you have the chunkiness you're after. Don't forget to squeeze in the lime juice. Give it a taste and add as much salt and pepper as you think it needs.


    If you're serving straight away, that's it good to go. If you're keeping it for a few hours, add the avocado stones. These will help to keep it from going brown. Remove them just before serving and give it a stir to bring that vibrant green back.

    Mark T

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