Mexican Food Made Simple

Classic guacamole

Eat this knowing that it not only tastes outrageous but is incredibly good for you.

Classic guacamole and pork scratchings

Guacamole is the Aztec for ‘avocado’ (guac) and ‘sauce’ (mole). The secret to a good one is to use ripe avocados and masses of fresh coriander and lime. Then just season well and eat knowing that it not only tastes outrageous but is incredibly good for you.

Makes enough for 6
Preparation time: 20 minutes


½ red onion, very finely chopped
1–2 serrano or other fresh green chillies, finely chopped
1–2 teaspoons sea salt
3 ripe Hass avocados
juice of 1–2 limes
a small handful of coriander leaves, chopped
black pepper


  1. Put a quarter of the onion and half the chilli and salt in a pestle and mortar, and mash to a rough paste.
  2. Cut open the avocados, remove the stones and scoop out the flesh into the mortar (or into a large bowl if your mortar is small).
  3. Roughly mash the flesh with a fork, adding half the lime juice as you go. When you have a rough guacamole, stir in the rest of the lime juice, red onion and chilli and the coriander.
  4. Season with plenty of black pepper and more salt if you think it needs it. If it doesn’t taste delicious by this stage, think whether it might need more lime juice or coriander.
  5. Serve the guacamole with freshly made tortilla chips or pork scratchings.

Recipes from Mexican Food Made Simple by Thomasina Miers © Thomasina Miers 2010, published by Hodder & Stoughton

Photographer Claire Wilks © Blink Films 2011

Comments (24)

  • mary liza kim

    over 1 year ago

    mary liza kim

    i hope you are now open to ur web page so here's the thing i got a projetc on how to make the best nacho chips can you rplay me now with your nswer???????please

  • jen

    almost 2 years ago


    what do you do with the tomataoes? do u add them in raw and chopped? and how many? thanks

  • Elliot

    2 years ago


    The chilli with fruit recipe can be found here:

  • Dave

    over 2 years ago


    If only this was the standard recipe restaurants in England used intstead of the ones where they chuck a kilo or two of cream cheese or soured cream in it.

  • Sally

    over 2 years ago


    I made the chile last night and it was fantastic. Thoroughly recommend it. Was a bit unsure about some of the ingredients (eg. banana), but did it anyway and will definitely make it again. Also made the guacamole - loved the chunky texture. Great programme!

  • Dave

    over 2 years ago


    What a great program Thomasina...just wish I could smell the food as you prepare it!! Have tried a few of your recipes...fantastic!! Thanks!x

  • Ram1us

    over 2 years ago


    Stop Whinging about buying the book. I'm watching the series, recording it on Sky+ and keeping it to refer back to! And I WILL buy the book as soon as i see it. The recipes on the show are amazing, its worth a tenner or so.

  • santa

    over 2 years ago


    Cool guacamole, it should not have garlic in it, everything else has! This recipe can also have chunks of tomato...

  • Fig

    almost 3 years ago


    Oh no, how terrible, you might have to shell out a tenner to get some of the recipes. How will you buy the ingredients after that? You'll have to eat the pages instead.

  • steve

    almost 3 years ago


    I agree with Sotzume. I'm not going to watch because I won't be able to make most of what is being shown. Food Network does a better job.

  • karen

    almost 3 years ago


    just made this recipe absolutely delicious

  • Sotzume

    almost 3 years ago


    Why not the chile? The guacamole is a standard recipe but the chile is not. Is it to get us to purchase her book? I don't think I will continue to watch this programme if the best recipes are not available to the public. Other cookery shows publish ALL the recipes online.

  • Terry Hayter

    almost 3 years ago

    Terry Hayter

    On the show she put Cirriander stalks in with the onion, chilli and salt to start with, but there is no mention of this in the recipe.

  • Mesopotamia

    almost 3 years ago


    I'm kind of annoyed as the chili recipe isn't on the website nor is it in the book that accompanies the series. Also some of the ingredients are mentioned in passing without fully explaining what they are I.e. The brown chili paste she added at the end. It is possible this may be explained later in the series I suppse. Even with these minor annoyances I really enjoyed the 1st episode and I'm looking forward to the rest of the series. I'm making the guacamole this weekend.

  • Barry

    almost 3 years ago


    That's right!!! I just made this about fifteen minutes ago, I forgot all about the tomatoes! Oh well! It was still great! Unfortunately I can't say the same for the pork scratchings I bought! I ended up making nachos instead, to use with my guacamole! Exceptional!

  • kat

    almost 3 years ago


    what about the tomatos added at the end?

  • Demand_FIVE

    almost 3 years ago


    Thanks for all your comments. We’re only able to publish selected written recipes from the programme, but if you’d like another chance to see Tommi making Mexican chilli, the full episode will be available to watch on Demand 5 until the end of October.

  • Colin Bryce

    almost 3 years ago

    Colin Bryce

    Colin I too would like the chili with fruit recipe. Any reason why it's not included?

  • onbehaard

    almost 3 years ago


    @ Me Actually, I love pork scratchings and it's not rubbish. It is also very popular in Cantonese, Vietnamese and Thai cooking. It is used to provide texture, be it crunchy in salad, or squidgy in soup or stew.

  • Maureen

    almost 3 years ago


    Can anyone find the recipe for the chillie she made last night? I cant see it on here.

  • RRX

    almost 3 years ago


    "there a real avocado has ever been near the guacamole in the shops"? - What language is this ?

  • Helen

    almost 3 years ago


    will definately try this, fingers crossed. Find it hard to find a good traditional Mexican restaurant in London...

  • Me

    almost 3 years ago


    why is there no garlic? The pork scratchings are called chicharones...they are more like the cheaper pork scratching you get over here without the fat on them. At least she is trying. Oh and who actually eat the rubbish from the shops? I don't actually there a real avocado has ever been near the guacamole in the shops.

  • Gary Douglas

    almost 3 years ago

    Gary Douglas

    We really love Mexican food and strangely some of the best Mexican food and Guacamole that i have tasted was while recently on holiday in Gibraltar and after watching Thomasina make this on the programme it will be making an appearance on our table the next time i make a mexican meal.