Yummy Spoon

Dips & Snacks

Chunky Guacamole

Ripe avocados mashed until chunky with lime juice, white onion, jalapeño, tomato and cilantro. The freshest dip for chips, tacos and bowls, ready in 10 minutes.

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Chunky guacamole with tomato in a stone molcajete with a tortilla chip
Photo: Lindo Mexico II - November 3 2023 - Sarah Stierch 02 by Missvain, CC BY 4.0, via Wikimedia Commons

The best guacamole is simple and chunky: perfectly ripe avocados, plenty of lime, a little sharp onion and chile for bite, and fresh cilantro. Mash the avocado just enough to hold everything together and leave plenty of texture. It takes 10 minutes and disappears in about two.

How to pick ripe avocados

A ripe Hass avocado has dark, bumpy skin and yields slightly when you press it gently near the stem. If it feels hard, it needs a few more days on the counter; if it feels mushy or the skin is sunken, it is overripe. Flick off the little stem cap: green underneath means it is ready, brown means it is past its best.

Tips for great guacamole

  • Mash the aromatics first. Crushing the onion, chile and salt together (in a molcajete or with a fork) releases their flavor into the avocado.
  • Season boldly. Avocado needs more salt and lime than you think. Taste with a chip, since chips are salty too.
  • Add tomato last. Folding in seeded tomato at the end keeps the guacamole from becoming watery.

Ways to use it

FAQ

How do I keep guacamole from turning brown?

Browning happens when the avocado meets air. Press plastic wrap directly onto the surface of the guacamole, with no air pockets, and refrigerate. Any thin brown layer that forms can be scraped off or stirred in.

Chunky Guacamole

Print recipe

Prep time
Total time
Servings
6
Yield
About 2 cups
Difficulty
Easy
Course
Appetizer
Cuisine
Mexican

Ingredients

Instructions

  1. In a molcajete or medium bowl, mash the onion, chile and salt together with a fork or pestle for about 30 seconds, until juicy.

  2. Halve and pit the avocados and scoop the flesh into the bowl. Add the lime juice.

  3. Mash with a fork or potato masher until mostly smooth but still chunky.

  4. Fold in the cilantro and tomato. Taste and add more salt or lime as needed. Serve right away.

Notes

  • For a milder guacamole, use half a jalapeño or leave it out altogether.

Tips

  • To pit an avocado safely, cut it in half, then scoop out the pit with a spoon instead of striking it with a knife.

Substitutions

  • Onion: red onion or the white parts of 2 green onions.
  • Extras: diced mango, pomegranate seeds or crumbled cotija on top.

Storage and reheating

  • Cover tightly with plastic wrap pressed onto the surface and refrigerate for up to 1 day.
Dips & Snacks Vegetarian Quick & Easy #avocado #dip #gluten free #mexican inspired #no cook #party food #vegan

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