Chunky Guacamole

5 from 17 votes

This chunky guacamole is fresh, bold and full of texture. Creamy avocado meets juicy tomato, chili and lime in every scoop. Serve it with tortilla chips or pile it onto tacos or grilled meats.

Prep Time15

Cook Time2

Total Time17

Course: Appetizer

Cuisine: Mexican

Keyword: Avocado, Dip

Servings:

Author: Bella Bucchiotti

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

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.

Nutrition

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