This guacamole recipe is courtesy of and originates from the now extinct Picante Mexican Grill, Blackfriars, London

Proper guacamole is absolutely glorious, when made the traditional way with the right ingredients. Using Serrano chilli pepper adds a slightly nutty flavour that pairs very nicely with has avocados. We have tried many brands over the years and exclusively use La Costeña for their unbeatable flavour.

Picante guacamole
Servings:Serves 4
Calories per serving:181
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd June 2015

Best recipe review



Spicy dip!

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add all of the ingredients to a bowl
  2. Using a fork, mix for a minutes to ensure everything is evenly distributed
  3. Serve immediately

Chef's notes

Do not use any other avocados than Haas as they do not have the correct texture or flavour to make guacamole, Haas are generally very dark in colour and have rough skin.

Only use perfectly ripe avocados, if the flesh is too firm or grey, it doesn't belong in guacamole. Grey avocados belong in the compost heap.

Limes may yield variable amounts of juice, so follow your taste buds. I personally prefer less lime juice, but it is a key ingredient, as it acts a natural preservative and prevents the avocado flesh from turning colour.

Jason Coolbaugh - Picante Grill

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