Sometimes, I side step a good restaurant style salsa for guacamole! When I want the best guacamole, I make this recipe for Chunky Guacamole. Sure, it has the usual smooth and creamy ripe avocados but I add the ingredients of a good salsa to those popular green fruits. Now, it’s a Mexican dip to sing about!
Chunky Guacamole is Tableside Guacamole
Have you ever been to a Mexican Restaurant where they make Tableside Guacamole? Ripe avocados, tomatoes, onion, cilantro, and lime get tossed together before your eyes. In a matter of minutes, you have a bowl of chunky guacamole!
I have to admit, tableside guacamole is really tasty. It’s also expensive. Skip the restaurant version and make your own at home!
Guacamole Questions Answered
Guacamole may be tasty but it also likes to turn brown quickly. That scares some home cooks and prevents them from making it. Here are some answers to popular guacamole questions.
How Long Does Guacamole Last?
Guacamole lasts about 1-2 days when kept tightly covered in the refrigerator. I like to put a piece of plastic wrap against the top of the guacamole. Then I put the airtight lid on the container.
If you’re a gadget person you can also find this Guac Lock online, which is said to keep your guacamole fresh. It does this by keeping out the air, like with my plastic wrap tip.
How Do I Stop Guacamole From Turning Brown?
Like apples, avocados turn brown/dark green and oxidize when their flesh hits the air. To slow this process down, I like using both of these tips for my guacamole.
- Use Lime Juice – The acidity of the lime juice slows down the oxidation process.
- Use Plastic Wrap – Put a piece of plastic wrap up against the top of the guacamole. This helps prevent air from reaching the guac and slows down the browning.
Is It OK To Eat Guacamole That Has Turned Brown?
Guacamole that is a little brown is still safe to eat. Often, I find it’s the very top that has started to turn brown or dark green. Mix the guacamole together and it will look more appealing again. Then, get the chips out and finish it up!
Chunky Guacamole Tips
Here are a few more tips for making this guac recipe.
Picking Ripe Avocados – Look for dark green avocados that have a little give to them when you press on the skin. That lets you know that they are ripe.
The Tomatoes – Removing most of the seeds from the tomato before adding it to the avocados keeps the guacamole from being watery.
Red Onion – Red Onion can quickly over power your guacamole. Go easy on it unless you love the taste of onion.
The Jalapeno – For spicy version, leave the seeds in ribs in your jalapeno. It’s where the heat lives.
The Cumin – Cumin isn’t an ingredient typically in guacamole but I think it adds just a touch more of that Mexican spice I’m looking for. Feel free to leave it out if you don’t like it in your recipe.
The Cilantro – I rarely use a full bunch of cilantro at once, but I always have cilantro cubes in the freezer. Learn how to keep cilantro (and parsley) recipe ready HERE.
I believe this one of the best guacamole recipes ever. The creamy avocados and chopped veggies give the perfect texture for this chunky version. The only thing left to do is make up a batch for yourself.
Other Easy Snack Recipes
Here are some other snack ideas that easy to make and just happen to be gluten free as well!
- Restaurant Style Salsa – A big batch of salsa for just a couple of bucks!
- Gluten Free Ranch Pretzels – Your gluten eating friends won’t notice the difference!
- Easy Kettle Corn – A carnival favorite made at home!
- Microwave Potato Chips – Who knew your microwave could do this?
Chunky Guacamole
Ingredients
- 3 Medium Avocados, halved and pitted
- 1 Medium Tomato, seeded and diced
- ¼ of a Red Onion, diced
- 1 Jalapeno,seeded and minced
- 1 Clove Garlic, minced
- 2 Tablespoons Cilantro,chopped
- 1 Lime, Juiced
- 1/8 tsp Cumin
- ½ tsp Salt
- Dash of Black Pepper
Instructions
- Add the avocados to a large bowl and mash them until they are a smooth as you like.
- Add remaining ingredients to the bowl and mix well.
- Serve with tortilla chips. *See notes if you’re making in ahead of time.
Video
Notes
- Transfer the guac to an airtight container with a lid. I like using a glass bowl for this.
- Place a piece of plastic wrap directly on top of the guacamole and then put the lid on the bowl.
- Chill for 1-2 hours before serving.
