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Byron Bay Guacamole

Course: Appetizer, Condiments
Cuisine: Mexican


  • 5 fresh jalapeno peppers
  • 2 single clove garlic
  • 1 tsp olive oil
  • 2 ripe avocados sliced
  • Juice of ½ lemon
  • Salt to season
  • Corn chips to serve


  • Preheat the oven to 180°C.
  • Char the jalapenos over a naked flame till blackened and blistered. Cover with a cloth or plastic bag to sweat a little so that removing the skin becomes easier.
  • Place the garlic in a foil, drizzle with olive oil and roast in the oven for about 15 to 20 minutes till soft.
  • Remove the jalapeno skins and chop up the rest; I included the seeds too for the extra kick of heat. But you can remove the seeds if you wish.
  • Squeeze out the garlic into the mortar along with the jalapenos. Add the avocados, lemon juice and salt. Crush lightly using the pestle.
  • Guacamole is best served slightly chunky than pasty so crush just enough to mix through.
  • Serve with corn chips.