The BEST Chunky Guacamole Recipe
This flavorful chunky guacamole recipe is restaurant-worthy—no exaggeration. You get a smooth avocado base mixed with chopped fresh veggies and a generous squeeze of lime juice to brighten it all up.
Servings: 16 servings
Ingredients
- 6 medium Hass avocados Or 8 small Hass avocados; 4 large Hass avocados
- 1 cup chopped Roma tomatoes About 2 Roma tomatoes
- 1/3 cup chopped red onion
- 2 cloves garlic Grated to a paste or finely minced
- 1 jalapeño Finely diced
- 2 limes Start with one, use the second if necessary
- 2 Tablespoons chopped cilantro, more for garnish
- 1/2 teaspoon sea salt, more to taste
Instructions
- Wash and halve the avocados: Rinse the avocados under cool water, then halve each one by running your knife lengthwise around the pit. Twist the two halves in opposite directions until they separate.
- Remove the pit: Lodge your knife blade into the pit and twist to lift it out, or skip the blade and simply squeeze the sides of that half until the pit pops free.
- Scoop the avocado: While the flesh is still sitting in the skin, slide a spoon right along the skin's edge to release it in one clean scoop. Transfer to a large mixing bowl.
- Mash the avocado: Using a fork or pastry cutter, press against the sides of the bowl rather than stirring vigorously, stopping well before it's smooth — those uneven chunks are what give the guac its rustic texture. Halfway through, add the 1/4 teaspoon sea salt and half the 1 lime, juiced and zested; this softens the avocado while keeping it from browning.
- Add the aromatics: Add the chopped Roma tomatoes, red onions, diced jalapeño, grated garlic, fresh cilantro, and the remaining lime juice, zest, and 1/4 sea salt to the bowl.
- Fold and taste: Gently fold everything together, taking care not to overmix into a paste. Taste, and adjust with more lime juice, salt, or jalapeño as needed.
- Serve: Transfer to a serving bowl and top with a bit of extra chopped tomato, onion, jalapeño, and cilantro.
Notes
To store the guacamole so it doesn't turn brown:
- Smooth the top: Press the guacamole into an even layer with the back of a spoon, working out any air pockets.
- Add citrus (optional): A thin layer of lime or lemon juice on top adds extra protection against browning.
- Seal with plastic: Press plastic wrap directly onto the surface, flush against every bit of green, with no air trapped underneath.
- Cover and chill: Snap on the lid and refrigerate for 1 to 3 days. Peel back the plastic and stir before serving. If chilling shortly before serving, do steps 1-3 right in the serving bowl.
Nutrition
Serving: 4tablespoons | Calories: 91kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Fiber: 4g | Sugar: 1g
