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Makes about 1.5 cups

Cooks In

Less than 15 minutes

Guacamole is used as a dip but also as a ‘glue’ to hold ingredients on a tostada or torta, plus providing moisture and richness, much like we use butter or mayonnaise. This is a green and serene version of guacamole without garlic to keep that nice fresh crisp apply taste from the avocados, the onion makes it sing.


  1. Cut the avocados in half, take out the stones and scoop the flesh with a spoon into a bowl, mash with a potato masher until you have a textured paste. Stir in the rinsed diced onion (rinsing takes the sting out of the beast), your chosen chopped chilli and coriander. Stir in half the lime and 1/2 tsp salt, add more until it is to your liking.
  2. Keep cling film on top of the guacamole to prevent it from going brown. Lots of lime will also help to keep it fresh looking. If it does go brown, just scrape off the brown to reveal green underneath. Keep refrigerated, it is best eaten after about 1/2 hour and starts to lose it after about 4 hours.