Avocados are now ubiquitous in our homes, so when you're whipping up a feast for friends, guacamole seems the obvious - and easy - solution.

But according to one expert many home cooks make crucial mistakes when it comes to mixing the crowd-pleasing dip.

Eduardo Gomez, the founder of Tequila & Mezcal Fest, has revealed the perfect method for a quick - and authentic - guacamole, and pointed out that substituting lemon juice for lime is a mistake.

He shared his recipe with FEMAIL ahead of the festival's arrival in London next month, giving you plenty of time to perfect it before party season kicks off in earnest.


According to Eduardo failing to use enough juice is another common mistake, with the juice of two limes being the necessary amount in order to correctly balance all of the vibrant flavours.

He said people sometimes use parsley in the dip, when the correct herb to include is coriander, and he added that its kick should always come from fresh chili - not dried.

When putting the ingredients together he suggests using a blender or a mixer to get the perfect blend.

He says the perfect guacamole is made up of three ripe avocados, Thai chili, and as much coriander as you like.

The word Guacamole comes from the Aztec language, with "Molli" meaning sauce, and "Ahuacatl" meaning avocado - making the literal translation "Avocado Sauce".

Gomez said: 'Sometimes the easiest recipes can be the most difficult to prepare - if you want to make a really good guacamole you have to balance all the flavours.

'Personally, I like guacamole with a bit of a kick but it all depends on your palate or the palate of your guests.

'The most important thing is to use the freshest ingredients possible and the avocados have to be perfectly ripe, not super soft but not too hard either.'


The perfect guacamole recipe

• You will need:

Three ripe avocados
One fresh green chilli. Eduardo Gomez recommends using a fresh green Thai chilli
Freshly squeezed juice from two limes
Cooking salt (to taste)
Coriander (as much as you like)

Chop both the chili and coriander as small as you possibly can.

In a medium size bowl, mash the avocado flesh with a fork, leaving a few chunks in for added texture.

Then add the coriander, chilli, lime juice and salt to the mixture.

Mi the ingredients together with a bigger spoon or spatula carefully so as to bind it without creating too much of paste.

Taste and add more lime or salt if needed to try to find the balance of all the ingredients.