Incredible Chunky Guacamole Recipe

This is my chunky guacamole recipe. It's always a huge hit everywhere I go, and I always have people chasing me down for the recipe.

Guacamole it very easy to make and because of it's fresh ingredients, it's a very healthy snack. Avocados are an excellent source of healthy fats. If you are a vegan, avocados are something you should be eating very often, because many vegans do not get enough fat in their daily diet.

This recipe is a small batch, so if you have people coming over, or if you just really like guac, I'd recommend scaling it up. Just remember to keep the ratio on point, to maintain flavor. 

When I hear people say they don't like guacamole, I always ask what it is that they do not like. Nine time out of ten, it's either the texture or that it turns brown quickly and looking unappealing.

With my chunky guacamole recipe, neither of those are a problem. I find the chunky texture is much more appealing to a wider variety of people, and the ratio of lime to avocado is perfect on this recipe, so it prevents it from turning brown.

I also find that, when guacamole is too smooth, many of the flavors no longer stand out as individuals. The boldness of flavor is one of the most signature traits of Latin-American cooking. It's so important not to wash out those flavors, in a sea of smooth.

With this chunky guacamole recipe, each bite is an explosion of flavor in your mouth, and each ingredients stands out. The buttery flavor of the avocado in contrast with the sweetness from the jalapeno and the sour from the lime, then the crisp green onion and supple tomato, all come together to form a glorious experience for your taste buds.

Guacamole Recipe

Ingredients:

  • 2 Large ripe avocados 
  • 1 full lime (If it doesn't have much juice, add an extra half lime)
  • 1 Jalapeno, seeds removed
  • 1 Roma tomato
  • 3 stalks of green onion
  • Cilantro to taste
  • Salt

Directions:

1. Cut the avocados in half, remove the pits and carefully slice the meat of the avocado in a grid pattern while inside the shell. Set aside

2. Remove seeds from Jalapeno. I've always though it's easiest, to remove the base, cut the jalapeno in half, then cut the seeds out including the core.

NOTE: The seeds of the jalapeno carry most of the spice. The outside, has is only mildly spicy, and carries a lot of flavor. By removing the seeds, you pretty much eliminate all of the spicy from the jalapeno. The outside has an almost sweet element to it, and really sets this guacamole apart. There is a large flavor element missing, if you choose to leave the jalapeno out entirely.

3. Discard the seedy core, and chop the remaining jalapeno into small pieces and place in a bowl.

4. Slice the green onions and add to the jalapenos.

5. Chop the tomato and add to the pepper and onion. 

6. Slice a lime in half and squeeze all of the juice into the mixture. (I also like to add the salt at this stage, but you can always wait to add it at the end.)

7. Chop and add the cilantro, and stir ingredients thoroughly.

NOTE: The reason I mix all of the ingredients before adding the avocado, it to ensure maximum flavor combining. This way, all of the added elements are mixing together in the lime juice and their flavors start to meld together.

The other reason is because the lime juice acts as a preservative to the other ingredients, so it prevents the tomatoes, avocados, and peppers from turning after being cut. When you mix them together in this way, it ensures that everything is thoroughly coated in lime before the addition of the avocado.

8. Finally, scoop the cubed avocado out of the shell with a spoon and add it to your mixture. Stir thoroughly, ensuring all of the avocado is completely coated with lime juice. 

The lime juice is what prevents the avocado from turning brown.

9. Serve with chips, tortillas, or on a taco.


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