Chunky Guacamole
This chunky guacamole is fresh, vibrant, and made for scooping. Mashed just enough and packed with onion, tomato, lime, and jalapeno, it’s perfect for chips, tacos, and game day.
Servings: 9 servings (1/4 cup)
Ingredients
- 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 (see Note 1)
- 1 medium tomato , seeds removed and tomato finely diced (see Note 2)
- 1 to 3 cloves garlic , minced or pressed (see Note 3)
- 4 tablespoons finely chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice , to taste
- ½ teaspoon ground cumin
- ½ to 1 teaspoon kosher salt, fine sea salt, or garlic salt , to taste (see Note 4)
- ¼ teaspoon ground chipotle pepper , optional (see Note 5)
Instructions
- Cut the avocados in half lengthwise and twist to separate. Remove the pits and scoop the flesh into a large mixing bowl. Mash with a fork until broken down but still chunky.
- Add the onion, tomato, jalapeno, garlic, and cilantro to the bowl.
- Pour in 2 tablespoons of lime juice and sprinkle with the cumin, salt (starting with the smaller amount), and ground chipotle, if using.
- Gently fold everything together just until combined. Taste and adjust with additional salt (I typically use the full teaspoonful) and/or the remaining lime juice.
- Serve immediately, or cover tightly and refrigerate until ready to serve (see Note 6).
Notes
1. Jalapeno: For a milder guacamole, use half of the jalapeno pepper.
2. Tomato: Use 1 medium slicing tomato (about 5 to 6 ounces) or 2 to 3 smaller Roma tomatoes. Removing the seeds helps prevent watery guacamole. Dice the tomato just before mixing for the best texture and color.
3. Garlic: Adjust to taste—1 clove for mild, 2 for moderate, or 3 for a more pronounced garlic flavor. To soften the bite of raw garlic, you can mince it and let it sit in the lime juice for about 10 minutes before mixing.
4. Salt: Kosher salt, fine sea salt, or garlic salt all work well. Garlic salt adds an extra layer of flavor; with all salt varieties, start with less and adjust to taste.
5. Chipotle: Optional, but adds subtle smoky heat. For a spicier guacamole, you can also add a pinch of cayenne.
6. Storage: Guacamole is best the day it’s made. To store leftovers, smooth the surface, press plastic wrap directly onto the guacamole, seal with an airtight lid, and refrigerate for up to 3 days.
Nutrition
Serving: 0.25cup | Calories: 151kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 267mg | Potassium: 492mg | Fiber: 6g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg
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