An authentic guacamole recipe from Taco Bill - South Melbourne voted Australia's Favourite Mexican/Latin American in the 2009 I Love FOOD Awards.


  • 2 Avocados

  • 1 Tomato

  • 2 Tbls Chopped onion

  • 1 Tsp Jalapeno chiles (very finely diced)

  • 1 Clove garlic

  • 1½ Tbls Salsa cruda

  • Salt to taste


  • 1.

    Cut the avocados open, remove seeds and scoop flesh into a mixing bowl.

  • 2.

    Finely dice the tomato and onion and add to the avocado, along with the Jalapenos.

  • 3.

    Mince the garlic and add to the avocado mixture, together with the Salsa Cruda.

  • 4.

    Add salt to taste, say 1/4 teaspoon.

  • 5.

    Mash together with a small (potato) masher until well combined, but still a little ‘chunky’.

  • 6.

    Do not totally puree the avocados!!

  • 7.

    It is desirable to have small pieces of avocado to give the guacamole some texture.

  • 8.

    Always taste the guacamole before it is served as avocados vary considerably in flavour from season to season & from type to type.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 171kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 2g
  • Carbohydrate 10g
  • Sugar 2g
  • Sodium 330mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To check ripeness of avocado

A ripe avocado will be soft at the end near the stalk .. lightly press.
If the avocado is firm / hard it is not ripe.

To store
Guacamole oxidizes with exposure to air & loses its green colour very easily if made ahead of time.
Guacamole keeps best if a few avocado pips are placed in the mixture & the guacamole is covered with plastic wrap.
The wrap should be placed directly on to the surface of the guacamole so that there is minimal exposure to air.
Place a lid on the container & refrigerate.
Keep refrigerated until needed.

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