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Guacamole with Chips
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Chunky Guacamole

The best recipe for guacamole is a chunky guacamole. Smooth and creamy avocados get blended with tomato, jalapeno, and onion for the perfect texture.
Prep Time8 minutes
Total Time8 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 6
Author: Jamie at Savorysaver.com
Cost: 4.00

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

Making Guacamole Ahead of Time:  Guacamole tastes even better after the flavors have blended together.
Here are instructions for making it in advance.
  1. Transfer the guac to an airtight container with a lid. I like using a glass bowl for this.
  2. Place a piece of plastic wrap directly on top of the guacamole and then put the lid on the bowl.
  3. Chill for 1-2 hours before serving.
 
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.