Grace Ramirez’s Guacamole from The Recipe by Josh Emett

Internationally acclaimed chef Josh Emett has selected the most beloved and iconic dishes from the past 50 years to create the ultimate cooking companion for the home cook. Over 300 time-honoured and modern classic recipes from 150 of the world’s finest chefs and cooks are painstakingly recreated by Emett in this indispensable food bible, The Recipe.

Complexity: Easy  /   Prep Time: 10 Minutes   /   Serves: 4


  • 2 ripe avocados
  • 1 tbsp fresh lime or lemon juice
  • salt and freshly ground black pepper
  • ½ red onion, peeled and diced
  • 1 jalapeño, serrano or other chilli, minced (optional)
  • 2 tbsp finely chopped cilantro/coriander leaves, plus extra for garnish


  • 1 tbsp pomegranate seeds
  • 1 tsp black sesame or toasted sesame seeds
  • coarse pink Himalayan
  • salt (or flaky sea salt), to taste


  1. Halve the avocados, remove the stones and scoop the flesh out, putting it in a mixing bowl. Using a fork, mash the avocado, adding some lemon or lime juice, and season with salt and pepper to taste. Add the red onion, chilli, and cilantro/coriander. Just before serving, finish by garnishing with the pomegranate and sesame seeds, some extra cilantro/coriander, and coarse or flaky salt.
  2. To prevent oxidation (browning), put the avocado stone in the middle of the guacamole. Acid also prevents oxidation, so feel free to add a thin layer of lemon or lime juice on top, folding this through just before serving.
  3. If you need to refrigerate your guac (up to two days), put it in a bowl that has a tight-fitting lid. Pack the guacamole tightly in the bowl, pressing out any air bubbles. Dribble in some lukewarm water, making sure that the water covers the surface of the guacamole to about 1cm deep. Put some plastic wrap directly over the guac, then put the lid on and refrigerate. When ready to eat, take the lid off and gently pour out the water. Stir the guacamole to incorporate any extra moisture.



  • Do not over-mash your guacamole; leave it a bit chunky. It will have more texture and better taste
  • Chillies vary individually in their hotness. Start with half of one, and taste. Be careful when handling chillies – wash your hands, and do not rub your eyes!
  • If it is not pomegranate season, you can substitute tomatoes in the guacamole. De-seed them first, or the guacamole will be watery.

Josh’s Notes

Key elements: Use fresh ingredients and perfectly ripe avocados.

Tip: Add the lemon or lime juice to the avocado right away, to keep it super green.


Grace Ramirez’s Guacamole from The Recipe by Josh Emett, image copyright © Kieran E. Scott, design copyright © Blackwell and Ruth Ltd, 2019