Chunky Guacamole
This chunky guacamole recipe combines ripe avocado, tomatoes, green onions, chilis, cilantro and fresh lime with plenty of texture in every scoop.
Servings: 6
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
- ¾ Teaspoon salt
- ¼ Teaspoon black pepper freshly ground
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 juice, salt, 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.
- Gently mash and mix with a potato masher or fork, leaving plenty of chunks of avocado throughout. Taste and adjust the seasoning before serving with tortilla chips.
- Taste and adjust the seasoning before serving with tortilla chips.
Stop mashing a little sooner than you think you need to. A few larger pieces of avocado give this guacamole its chunky texture.
Notes
Choose the avocados carefully: They should give slightly when gently pressed but shouldn't feel mushy. An underripe avocado won't mash properly and an overripe one can have brown spots and an off flavor.
Taste the chili first: I always do this before deciding how much to add. I've found that two peppers that look almost identical can have very different levels of heat.
Add the avocado last: I prep everything else first and add the avocado just before mixing. It spends less time exposed to air and I find it easier to control how chunky the finished guacamole is.
Don't over-mash: Use a fork or potato masher and stop while there are still obvious pieces of avocado. You can always mash it more, but you can't put the chunks back.
Taste the chili first: I always do this before deciding how much to add. I've found that two peppers that look almost identical can have very different levels of heat.
Add the avocado last: I prep everything else first and add the avocado just before mixing. It spends less time exposed to air and I find it easier to control how chunky the finished guacamole is.
Don't over-mash: Use a fork or potato masher and stop while there are still obvious pieces of avocado. You can always mash it more, but you can't put the chunks back.
Nutrition
Calories: 243kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 19mg | Potassium: 963mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1479IU | Vitamin C: 53mg | Calcium: 40mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
