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If you’re after a snack or side with bold flavor and satisfying texture, this chunky guacamole is sure to hit the spot. Made with ripe avocados, juicy tomatoes, fresh herbs and just the right amount of chili, it’s creamy with plenty of bite in every scoop. Whip up this delicious guacamole next time you’re prepping for taco night or craving a dip that goes beyond the basics. It’s fast, customizable and packed with bright, fresh flavor. I always make this guacamole recipe chunky. I love the texture that way. Try this and you’ll never want store-bought guacamole again.
Chunky guacamole blends creamy avocado with juicy tomatoes, chilis and fresh herbs for a bold, textured dip that’s perfect with chips or tacos.
If you enjoy this, you might also like Italian salsa verde, my baked artichoke dip or perhaps some shrimp ceviche.
Why You’ll Love It
Full of flavor: Every ingredient brings something fresh and punchy.
Easy to customize: Adjust the spice or herbs to suit your taste.
Perfect texture: Chunky avocado and tomato make each bite satisfying.
Versatile: Use it as a dip, taco topping or burger spread.
Dairy free and gluten free: It’s also vegetarian and vegan-friendly.
Quick to make: It comes together in just a few minutes.
Chunky Guacamole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Avocados: Ripe and creamy, they form the base of this dip. Hass avocado is recommended because of its flavor and creamy texture. Brogdon and Fuerte avocados are other choices. Choose avocados that are ripe but still firm.
Tomatoes: Add juiciness and color with a slight bite.
Green onions: Mild onion flavor with a bit of crunch.
Chilis: Bring heat and depth, with flexibility to adjust. You can use any kind you want, such as jalapeno for a mild to medium heat or serrano for extra heat.
Lime juice: Adds acidity and brightness to balance the richness.
Cilantro: Brings a fresh, herby note that enhances every bite.
How to Make Chunky Guacamole
A complete list of ingredients and amounts can be found in the recipe card below.
Prep the tomatoes: Blanch, peel and chop them finely.
Chop the extras: Dice green onions and chilis to your spice preference.
Add lime and herbs: Mix in lime juice, cilantro and seasoning.
Finish with avocado: Score, scoop and gently mix in the avocado.
Serve fresh: Pair with tortilla chips or your favorite Mexican dishes.
Substitutions and Variations
Use red onion instead: Swap for green onion if you prefer a sharper bite.
Add garlic: A little minced garlic gives extra depth.
Try lemon juice: Use lemon instead of lime for a softer citrus note.
Mix in extras: Add corn, black beans or feta for a twist.
Spice it up: Add extra jalapenos or serranos.
Serving Suggestions
As a dip: Enjoy homemade chunky guacamole as a dip for tortilla chips or serve it with homemade rosemary cheddar crackers.
With Mexican food: It also pairs well with seared steak nachos, taco stuffed sweet potatoes or these fiesta chicken stuffed poblano peppers.
With a sandwich: You can add guacamole to an Italian chopped sandwich or use it to top your favorite hamburger.
How to Store Chunky Guacamole
Store: Guacamole is best served fresh, but you can make it a few hours in advance and store it in the refrigerator until ready to serve. To keep your fresh or leftover guacamole from browning, press plastic wrap onto the surface of the guacamole to minimize contact with the air.
Freeze: I don’t recommend freezing this.
Top Tips
Use ripe avocados: They should yield slightly when pressed but not feel mushy.
Taste the chili first: Heat levels vary, so sample before adding.
Add avocado last: This keeps the color brighter and texture chunkier.
Save the pits: Place them in the guacamole to help prevent browning.
Fun Avocado Facts
- Avocado belongs to the lauracae family of plants, which also includes cinnamon, sassafras, camphor and bay leaves.
- This fruit was given the name ‘alligator pear’ in the early 1900s because of its bumpy green skin. Butter pear, calavo and avocado pear were other names.
- There are more than 400 varieties of avocados, with the Hass being the most popular. Hass avocados are the most common kind at grocery stores.
Chunky Guacamole FAQs
You can use a food processor to make a chunky Mexican guacamole recipe recipe, but the result will be a smoother and less chunky texture. If you prefer a chunky guacamole, the best way is to mash the ingredients together with a fork or a potato masher.
Guacamole dates back to the Aztec Empire in the 1500s, though avocados were enjoyed as far back as 500 BC. The Aztecs made ahuaca-mulli with avocados, tomatoes and chili peppers. Spanish settlers later added lime juice, cilantro and onions, evolving it into modern guacamole. Although Spain couldn’t grow avocados easily, the recipe thrived in Mexico and has since spread worldwide. It’s still sometimes served in a traditional molcajete, a stone mortar and pestle.
Traditional Chunky Guacamole Recipe
Chunky Guacamole
Equipment
Ingredients
- 4 avocados, peeled and pitted
- 4 tomatoes, seeded and finely chopped
- 6 green onions, finely chopped
- 2 chilis, seeded and finely chopped
- 4 Tablespoons lime juice , fresh
- 2 Tablespoons cilantro, chopped
Instructions
- Skin the tomatoes by blanching. Cut a cross in the top and add to scalding water for 2 minutes only. The skin should come off very easily after that.
- Chop the green onions, de-seed and chop the chilies. Depending on how hot you like the guacamole, taste test the chili. You’ll know how much you should add after that. I usually stick to 2 chilies and go from there.
- Add the lime and lemon juice, salt and pepper and chopped cilantro.
- I like to add the avocado last as that gives more ‘green-time’. Chop the avocados in half and remove the pits. Keep one or two on hand to add back to the guacamole to help help preserve the bright green color. Using a knife, score the avocados then squeeze the flesh into the bowl.
- Mix well using a potato masher or fork, and serve with tortilla chips.
Notes
Taste the chili first: Heat levels vary, so sample before adding.
Add avocado last: This keeps the color brighter and texture chunkier.
Save the pits: Place them in the guacamole to help prevent browning.
Nutrition
Chunky guacamole is a crowd-pleasing dip that always disappears fast. It’s easy to make, packed with bright flavor and simple to customize. Whether you keep it classic or add your own twist, this guacamole adds something special to any meal or gathering. Make it fresh, serve it right away and enjoy every vibrant, zesty bite.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love the creamy guac but the chunky one is also a good one. Yummy
This one exceeded my expectations! So flavorful! 🙂
Love the chunky twist to an old-time favorite. Thanks for this recipe!
I love fresh guacaomole! It’s one of my fave party foods and every day snacks!
This is really similar to my guacamole recipe. I just don’t put in the onions or the chilis because we like it a little on the mild side. It looks absolutely delicious!
This looks so yummy! I haven’t had guacamole in forever so I definitely need to give this recipe a go