Homemade guacamole, with smooth avocado, chunks of sweet tomato, plenty of garlic, sweet onion and lime

You just can’t beat homemade fresh guacamole dip. It tastes so much better than store bought ready made guacamole and you can tweak the recipe to your liking!

If you’re making this recipe, then it works well to also make the tomato salsa at the same time to save time prepping some of the ingredients and then you could make some fajitas, tacos or loaded nachos like below (a handful of tortilla chips, plenty of grated cheese melted in the microwave or under the grill, topped with guacamole, salsa, sour cream and chillies if you like them)

I like sweet tomato pieces in my guacamole and so this recipe includes one medium ripe tomato which I skin and deseed. This is completely optional, I just prefer the skin removed from the tomato as it can sometimes stick in the mouth

Homemade Guacamole




Homemade guacamole, with smooth avocado, chunks of sweet tomato, plenty of garlic, sweet onion and lime
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Course: Dips
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: avocado, dips, guacamole
Free or Subscription Recipe: Free Recipe
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 1 small bowl
Calories: 687kcal
Author: Jo Paterson


  • 2 medium ripe avocado mashed
  • ½ small red onion finely diced
  • 1 medium ripe tomato peeled, de-seeded & diced
  • 1 pan boiling water (if peeling the tomato skin)
  • 1 bowl icy water (if peeling the tomato skin)
  • ½ medium lime the juice of
  • 3 tbsp apple cider vinegar (or white/red wine vinegar)
  • 1-2 whole clove of garlic crushed
  • 1 tbsp fresh coriander leaves (or flat leaf parsley) chopped
  • 1 pinch salt & ground black pepper to taste
  • 1 whole green chilli (optional) de-seeded and finely diced


  • Start by finely dicing the red onion as small as possible, place into a bowl and pour over enough apple cider vinegar to cover, then set aside for 20-30 minutes to lightly pickle
  • Optional step to peel the tomato skin: Cut a cross in the bottom of the tomato (just deep enough to score the skin), place in a pan and cover with boiling water and heat on high for approx. 1-2 minutes or until the skin starts to peel back slightly. Remove from the pan, place into icy cold water to stop the cooking and then peel the skin from the tomato
  • Chop the tomato into quarters, remove and discard the seeds (or reserve for using in another meal/recipe), then dice into small pieces and set aside
  • Slice the avocados in half, remove the stones (reserve one if you are wanting to keep this guacamole to serve later), scoop out the flesh and mash together in a bowl using a fork. You can make the avocado as chucky or as smooth as you prefer
  • Roll the lime on the surface of your worktop a few times backwards and forwards with the palm of your hand, slice in half and then squeeze the juice of half the lime into the avocado and stir through
  • Add crushed cloves of garlic to the avocado mix and stir (I use 2 cloves of garlic as I like my guacamole to be very garlicky and do not add any chilli, however add the amount of garlic to your liking)
  • If adding chilli, finely dice and deseed then add to the avocado mix (add as much or as little to your liking)
  • Finely chop fresh coriander or flat leaf parsley, reserve a small amount to garnish, but add the rest to the avocado and stir through
  • Drain and discard the vinegar (or use for salad dressing) from the chopped onion, add to the avocado and stir through well
  • Taste the guacamole and season with salt & ground black pepper to your liking. Decant into a dip bowl and pop an avocado stone into the guacamole and cover if you plan on refrigerating and serving later. To serve, sprinkle with some leftover fresh chopped coriander or flat leaf parsley


This recipe can easily be adjusted to your own taste. If you like spicy guacamole then feel free to add more chilli, chilli flakes, cayenne pepper, or tabasco etc. If you prefer a mild guacamole but like the crunch, try adding some finely chopped green pepper
Nutritional info. based on the whole amount made


Calories: 687kcal | Carbohydrates: 44g | Protein: 9g | Fat: 59g | of which saturates: 9g | Fibre: 29g | of which sugars: 6g