How To Make Guacamole For Chilli Con Carne

Guacamole is one of those dishes that we will put in our basket at the supermarket and wish there was more when we get home and are eating it. It is such an easy dip to make and is so versatile that we really should make it at home more often and it tastes so much better. You can mess around with it and add and take away ingredients depending on your tastes.

I cover it with sour cream as this is usually another side dip when you have guacamole and it acts as a cover so you can make it a little in advance and not worry so much about the avocado discolouring. When we were filming this, my camera crew just got stuck in and cleaned the bowl out. They were so keen to get their hands on it they forgot to turn off the cameras. The bowl hardly needed washing up. Give it a go.


  • 2 Avocados
  • 2 Shallots
  • 1 Clove Garlic
  • 1 Chilli
  • 2 Tomatoes
  • Juice of 2 Limes
  • Salt and Pepper
  • 300ml Sour Cream
  • 40g Cheddar Cheese (grated)
  • Sriracha (optional)


  1. Firstly chop the shallots.
  2. Crush the garlic.
  3. Chop and de-seed the chilli.
  4. De-seed the tomatoes and chop.
  5. Juice the limes.
  6. Put all these in a blitzed and blitz.
  7. Halve the avocados and take out the stone.
  8. Scrape out the flesh and add to the Blitzer.
  9. Add some lime juice and salt and pepper.
  10. Blitz again.
  11. Taste and add a little more lime juice to taste and check the seasoning.
  12. Chop everything very small and mash the avocados with a fork, or potato masher.

To serve scrape into a serving dish and cover with the sour cream. This will stop the guacamole discolouring. Sprinkle over the grated cheese and decorate with a squeeze of sriracha.

It’s now ready to serve, so enjoy. It never lasts long in my house.

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