Description
This Chunky Guacamole recipe is a quick and flavorful Mexican dip made with ripe avocados, fresh vegetables, and zesty seasonings. Perfect as a snack or party appetizer, it delivers creamy mashed avocado with vibrant chunks of tomato, onion, and jalapeno for a balanced texture and fresh taste.
Ingredients
Fresh Produce
- 4 large ripe avocados (preferably Haas)
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1 jalapeno pepper, seeds and ribs removed, finely diced
- 1 medium tomato, seeds removed and finely diced
- 1 to 3 cloves garlic, minced or pressed
- 4 tablespoons finely chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
Spices and Seasonings
- ½ teaspoon ground cumin
- ½ to 1 teaspoon kosher salt, fine sea salt, or garlic salt, to taste
- ¼ teaspoon ground chipotle pepper, optional
Instructions
- Prepare Avocados: Cut the avocados in half lengthwise and twist to separate the halves. Remove the pits carefully and scoop the flesh into a large mixing bowl. Use a fork to mash the avocado until it’s broken down but remains chunky for texture.
- Add Fresh Ingredients: Add the finely chopped onion, diced tomato (with seeds removed), diced jalapeno (without seeds and ribs), minced garlic, and chopped fresh cilantro into the bowl with the mashed avocado.
- Season the Guacamole: Pour in 2 tablespoons of fresh lime juice and sprinkle the ground cumin, salt (starting with ½ teaspoon), and ground chipotle pepper if you’re using it. These seasonings add a depth of flavor and a slight heat kick.
- Combine and Adjust Seasonings: Gently fold all the ingredients together just until they are well combined but still chunky. Taste the guacamole, then adjust by adding more salt and the remaining lime juice to your preferred flavor balance.
- Serve or Store: Serve the guacamole immediately for the freshest flavor, or cover tightly with plastic wrap (pressing it directly onto the surface to prevent browning) and refrigerate until ready to serve.
Notes
- Removing jalapeno seeds and ribs reduces heat, but leave some seeds in if you prefer spicier guacamole.
- Removing tomato seeds prevents excess moisture, keeping the guacamole from becoming watery.
- Adjust the amount of garlic depending on your preference for pungency.
- Salt can be adjusted gradually to avoid over-seasoning; kosher salt, sea salt, or garlic salt all work well.
- Ground chipotle pepper adds a smoky heat that is optional but recommended for extra flavor complexity.
- To prevent browning, press plastic wrap directly onto the surface of the guacamole before refrigerating.
