Chunky Guacamole
A bright, scoopable guacamole made by mashing ripe avocados with a fork, so you get creamy bites and satisfying chunks. Lime, red onion, jalapeño and cilantro keep it fresh and lively.
- Prep
- 15 min
- Cook
- —
- Wait
- 15 min
- Total
- 30 min
- Makes
- About 2 cups (480 ml), serves 6 as an appetizer
Steps
Before you start
- Use avocados that yield to gentle pressure and are slightly springy; hard ones will be lumpy and bland, overripe ones will be stringy and brown inside.
- Chop all the aromatics before cutting the avocados so the flesh is exposed to air for as little time as possible.
- Have a fork or potato masher and a medium bowl ready; do not use a food processor, which makes the texture smooth.
- The 15-minute rest lets the flavors blend, so plan it in before serving.
Prep the aromatics
- Finely dice the red onion into ¼-inch pieces, mince the jalapeño (remove the seeds and white ribs for milder heat), and finely chop the cilantro leaves and tender stems.
- If using, seed and dice the tomato.
- Place the onion, jalapeño, cilantro and cumin (if using) in the mixing bowl.
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Ready when: Pieces are small and uniform, about ¼ inch, so no one bite is all onion or pepper.
Tip: Keep the tomato separate for now; it is folded in at the end so it doesn't turn watery.
Season the base
- Add the lime juice and kosher salt to the bowl with the onion mixture.
- Stir and press the mixture lightly with the back of a fork for 30 seconds to bruise the aromatics and release their flavor.
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Ready when: The mixture looks wet and glossy and smells strongly of lime and cilantro.
Tip: The lime juice coats the avocado later and slows browning, so don't skip it or reduce it.
Cut the avocados
- Halve each avocado lengthwise around the pit, twist apart, and tap the pit with the heel of your knife to lift it out.
- Scoop the flesh into the bowl with a large spoon, discarding the skins and pits.
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Ready when: Flesh is pale green to yellow-green and creamy, with no brown or stringy patches. Trim off any brown spots.
Tip: Pry the pit out with a spoon, not your fingers, and always cut away from your hand.
Mash to chunky
- Pour the lime mixture over the avocado, then mash with a fork or potato masher using pressing and folding motions, turning the bowl as you go.
- Stop after about 15 to 20 presses, when about half the avocado is creamy and the rest remains in ½-inch chunks.
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Ready when: A creamy base holds together the visible chunks of avocado, with a spoon leaving a trail that holds its shape.
Tip: Stop sooner than you think. Mashing further turns it to paste and you can't go back.
Fold in tomato
- If using the tomato, gently fold it in with a spoon using 4 to 5 strokes, just until evenly distributed.
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Ready when: Tomato pieces are scattered throughout and the avocado chunks are still intact.
Tip: Skip this step if you've left the tomato out; the guacamole is equally good without it.
Rest and meld
- Taste with a chip and adjust: add a pinch more salt if it tastes flat, or a teaspoon more lime juice if it needs brightness.
- Press plastic wrap directly onto the surface of the guacamole to remove all air contact, and let it sit at room temperature for 15 minutes.
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Ready when: Flavor is bright, salty enough to stand up to an unsalted chip, with a gentle heat in the finish.
Tip: Salt needs a few minutes to dissolve, so taste again after resting before adding more.
Serve
- Remove the plastic wrap, stir once gently, and transfer to a serving bowl.
- Serve right away with tortilla chips, or alongside tacos, grilled meats or eggs.
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Ready when: The surface is vivid green; if a thin layer has browned, simply stir it under or scrape it off.
Good to know
Tips
- Pick avocados by feel: a ripe one gives slightly under gentle palm pressure, and the little stem cap flicks off to reveal green underneath.
- Mash in the lime juice and aromatics bowl rather than on a board so the acid coats the avocado right away.
- Season with salt generously; avocado is rich and needs more than you expect, especially for unsalted chips.
- To keep it green, press plastic wrap right onto the surface rather than just covering the bowl.
Make ahead
Make up to 4 hours ahead: press plastic wrap directly onto the surface, covering it completely, and refrigerate. Stir before serving and re-season with a pinch of salt and a squeeze of lime if needed.
Storage & reheating
Room temperature: up to 1 hour for serving. Refrigerator: up to 2 days in an airtight container with plastic wrap pressed directly onto the surface; the top may brown, so scrape or stir it in. Freezer: not recommended for the chunky texture, though it can be frozen up to 3 months without tomato, and thawed in the fridge and stirred well. No reheating needed; serve cold or at room temperature.
Substitutions
- red onion → thinly sliced scallions (green and white parts). Use 3 scallions for a milder, grassier flavor.
- jalapeño → serrano chile. Hotter; use half a serrano and taste before adding more.
- fresh lime juice → fresh lemon juice. Slightly sweeter and less authentic, but it works equally well to prevent browning.
- fresh cilantro → flat-leaf parsley. For anyone who finds cilantro soapy; the flavor is milder and more herbal.
