This chunky guacamole recipe is quick and easy to make from scratch! The creamy yet chunky texture is so amazing that you can't wait to dig in. Enjoy this Mexican avocado dip with tacos, nachos, Doritos, Tostitos, beef burritos, or grilled cheese. All you need are 6 ingredients!
Best avocado for guacamole
There are different types of avocados, but the best avocado for guacamole is Hass. Hass avocados are the most popular variety as they are available all year round and has a buttery and nutty flavor. It has a dark-green and bumpy skin, and as it ripens, the color turns purple-black. Its creamy texture makes it the perfect choice for this Mexican dip! If you like, choose organic.
How to ripen avocados
It's best to use ripe avocados that are soft to the touch (but not mushy) and have a dark, almost black skin. Whenever possible, buy perfectly ripe or ready-to-eat avocados. Hard, unripe avocados are not recommended for making guacamole because the texture and flavor of unripe avocados is not very satisfying. If you only get unripe or home-ripening avocados, you need to ripen them at home before you can use them.
The best way to speed up the ripening process is to place the avocados in a paper bag with an apple or a banana for 3-5 days. The ethylene released from the apple or banana allows the avocados to ripen faster as they are ethylene sensitive.
How to prepare avocados for guacamole
Using a long sharp knife, cut the avocado lengthwise around the seed. Then carefully hit the knife into the seed, holding the avocado in one hand and the knife in the other, and while holding the knife steady, rotate the avocado until the seed separates from the flesh. Be careful not to cut yourself!
Use the edge of a cutting board or kitchen counter to safely remove the seed from the blade. Discard the seed.
Then scoop the avocado out of the peel with a spoon.
Seasoning for guacamole
This recipe uses fresh ingredients, but it also works with a dry seasoning mix. Adapt the recipe as follows.
- Prepare the avocados as directed and set aside.
- In a small bowl, combine ½ teaspoon onion powder, ¼ teaspoon garlic powder, and ½ teaspoon sea salt.
- Add the seasoning to the mashed avocados and add lime juice to taste.
- Optional: To make it spicy, add ¼ teaspoon chili powder. Choose the chili powder that you like the most. Mild, hot, chipotle, or habanero are all great choices.
Note: Feel free to customize this recipe further, such as omitting the tomatoes and adding fresh jalapeños to taste.
Tips for a perfectly chunky dip
I recommend mashing just two of the three avocados with a fork, then cutting the third into small chunks and adding the chunks to the mashed avocados. Just make sure that the avocados are perfectly soft and ripe. Otherwise you'll have hard chunks in your Mexican dip.
Note: If you prefer a smoother texture, mash all three avocados with a fork.
The lime juice will help delay the discoloration, but won't prevent it. To prevent it from turning brown, you need to make sure that no air comes in contact with the guac while you store it. To do this, transfer it to a bowl or container of your choice and press a plastic wrap onto the surface. Make sure the entire surface of the guacamole is covered and in direct contact with the plastic wrap with no air pockets between the dip and the plastic wrap.
To keep it fresh, store it in the fridge until serving. Depending on how ripe your avocados are, it will last for 1-3 days. Use your senses to determine if it is still fresh. See, smell, taste. In doubt, discard it.
Yes, it freezes well for up to 3 months. Spoon it into a zip-lock bag and squeeze out all the air. To defrost, place it in the fridge overnight or thaw it in a bowl of cold water for 1 hour.
It's the perfect dip for any Mexican dish such as tacos, quesadillas, or burritos. It is also perfect on a slice of sourdough toast or sourdough bread with an egg or pasta. You can also enjoy it on cheeseburgers, grilled cheese, bagels, lobster sandwiches or serve as an appetizer with some salsa, hot sauce, sour cream, and cheesy nachos.
Chunky Guacamole (Quick and Easy Recipe)
- 3 large ripe Hass avocados, halved and pitted
- 2 tablespoon finely chopped onions
- 2 tablespoon finely chopped cherry tomatoes
- 1 teaspoon finely minced garlic
- ½ teaspoon coarse sea salt
- 1-2 tablespoon lime juice (to your taste)
- Using a spoon, scoop the flesh of two avocados into a shallow bowl and mash with a fork to your liking (smooth or chunky).
- Cut the third avocado into small chunks and add to the mashed avocados. Stir to combine.
- Add the onions, cherry tomatoes, garlic, sea salt, and lime juice and stir to combine. Serve immediately.
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