A bowl of red guacamole

Red guacamole

  • serves 4-6
  • Easy

This recipe comes from Tacos Padre, a stall at London's Borough Market. If you don't fancy salsa macha, top your guacamole with toasted seeds, some chilli flakes, desiccated coconut and a drizzle of rapeseed oil


Try this red guacamole, then check out our classic guacamole, pea guacamole and more guacamole recipes.




  • avocados 5 ripe, stoned, peeled and cut into cubes
  • onion 1, finely chopped
  • jalapeño 1, finely chopped
  • coriander a small bunch, finely chopped
  • limes 2, juiced


  • dill a small bunch, chopped
  • fennel fronds a handful (optional)
  • tarragon a small bunch, chopped
  • chives a small bunch, finely chopped
  • shiso leaves a small bunch, chopped (optional)
  • coriander a handful of leaves
  • jalapeño 1, finely chopped
  • lime 1, juiced


  • rapeseed oil 600ml
  • dried arbol chillies 30g, stems and seeds removed, split
  • dried morita chillies 30g, stems and seeds removed, split
  • onion 100g, finely chopped
  • garlic 80g, sliced
  • desiccated coconut 80g
  • black sesame seeds 30g
  • white sesame seeds 30g
  • pumpkin seeds 80g


  • Step 1

    To make the guacamole, tip all the ingredients into a bowl with some seasoning. Mix well but not too much – you don’t want the avocado to break down. For the herb salad, combine the dill, fennel fronds (if using), tarragon, chives, shiso leaves (if using) and coriander in a bowl. Set aside until ready to serve.

  • Step 2

    For the salsa macha, heat the oil in a large pan to 180C, or until a cube of bread browns in 30 seconds. Add the chillies and fry for a few minutes until toasted, then remove to a bowl (they should be crisp, not burned). Fry the onion in the pan until caramelised, then remove to a bowl. Repeat with the garlic and another bowl. Remove the oil from the heat and leave to cool to room temperature. Tip the coconut and seeds into a dry frying pan and toast over a medium heat, tossing until lightly browned.

  • Step 3

    Put three-quarters of the fried chillies into a food processor or blender and pulse until they’re the size of chilli flakes. Return to the bowl. Repeat with the garlic so it is finely chopped.

  • Step 4

    Tip the remaining chillies into the food processor with some of the cooled infused oil and whizz to a paste. Combine this with the chopped chillies, garlic, onion, toasted coconut and seeds, and 1 tsp of salt. Add just enough of the remaining infused oil to cover the mixture. This will make more than you need but will keep in a sterilised jar in a cool, dark place for a few months.

  • Step 5

    Dress the herb salad with the jalapeño and lime juice. Tip the guacamole into a serving bowl, top with the herb salad and some of the salsa macha. Serve with warm tostadas or tortilla chips.

*This recipe is gluten free according to industry standards

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Nutritional Information

  • Kcals 185
  • Fat 16.5g
  • Saturates 3.4g
  • Carbs 4.2g
  • Sugars 2.3g
  • Fibre 4.8g
  • Protein 2.5g
  • Salt 0.03g