Fresh Chunky Guacamole
Great guacamole needs only a handful of ingredients: ripe avocados, lime juice, onion, tomato, cilantro, a little chili and salt. The trick is balance and texture. Mash some of the avocado until creamy and leave the rest in chunks, so each scoop has both smoothness and bite.
It is ready in ten minutes and goes with almost anything: tortilla chips, tacos, burrito bowls, eggs, grilled chicken or fish, or simply spread on toast. Make it right before serving for the brightest color and flavor.
Fresh Chunky Guacamole
Ingredients
Method
- Rinse the diced onion under cold water in a fine sieve and pat dry. This softens its bite.
- Halve the avocados, remove the pits and scoop the flesh into a bowl.
- Add the lime juice and salt and mash with a fork or potato masher, leaving some chunks.
- Fold in the onion, tomato, jalapeño, cilantro and cumin.
- Taste and add more lime juice, salt or chili as needed.
- Serve right away with tortilla chips or your favorite dishes.
Notes
- Add lime juice as soon as you mash; it seasons and helps slow browning.
- Seed the tomato so the guacamole does not become watery.
How to pick a ripe avocado
A ripe Hass avocado has dark, pebbly skin and yields to gentle pressure in your palm, like a ripe peach, without feeling mushy. Another quick check is to flick off the small stem cap: if it comes off easily and the spot underneath is green, the avocado is ready. Brown underneath usually means it is overripe.
If your avocados are hard, leave them on the counter in a paper bag with a banana or apple for a day or two. Once ripe, store them in the fridge to slow further ripening.
Mashing and texture
A fork or potato masher gives you the most control, letting you stop when the guacamole is chunky enough. A traditional molcajete, a stone mortar from Mexico, is a beautiful way to make it, crushing the chili, onion and salt first to release their flavor before folding in the avocado.
Avoid food processors and blenders, which whip the avocado into a smooth, almost mousse-like paste that loses the texture that makes guacamole special.
Keeping it green
Avocado browns when exposed to air. Lime juice slows the process, but contact with air is the main factor. To store guacamole for a few hours, press plastic wrap directly onto the surface so no air is trapped, or smooth the top and pour a thin layer of water or lime juice over it, then pour it off before serving.
The pit trick, leaving the stone in the bowl, only protects the area directly beneath it. If the top does turn brown, scrape it off; the guacamole underneath is perfectly fine.
Ways to serve it
Beyond chips, guacamole is a great topping for tacos, burritos, fajitas and burrito bowls. It works as a sandwich spread instead of mayonnaise, a dip for raw vegetables such as carrots, peppers and cucumber, and a topping for scrambled eggs or a baked sweet potato. Spread it on toast with a sprinkle of chili flakes for a quick snack.
Adjusting the heat
Chili peppers vary widely in heat, even from the same plant. Start with half the jalapeño, taste, then add more. Most of the heat lives in the seeds and white ribs, so removing them gives a milder result while keeping the fresh pepper flavor. Serranos are hotter and thinner-skinned. For a smoky version, use a pinch of chipotle powder or a little minced chipotle in adobo sauce instead of fresh chili.
Variations and swaps
- Use a pinch of chili flakes or hot sauce in place of the fresh chili.
- Add diced mango or pineapple for a sweet version.
- Swap the cilantro for parsley if cilantro tastes soapy to you.
- Stir in crumbled cotija or feta for a salty, creamy note.
Storing and reheating
Guacamole is best eaten the day it is made. To store leftovers, press plastic wrap directly onto the surface and refrigerate for up to 1 day. Stir before serving and scrape off any browned layer.
Questions readers ask
Can I make guacamole ahead?
It is best fresh, but you can make it a few hours ahead if you press plastic wrap directly against the surface and refrigerate.
Should I add garlic?
Some cooks do, but traditional guacamole often skips it. A small grated clove is a matter of taste.
How much does one avocado make?
About half a cup of guacamole, enough for one or two people as a snack.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
