Chunky Guacamole
Ripe avocados roughly mashed with red onion, tomato, jalapeno, cilantro (coriander leaves) and lime. Keep some chunks for scooping and taste before serving.
- Original yieldYield
- 6 appetizer portions6 appetizer portions
- PrepPrep time
- TotalTotal time
Published Updated
Original recipe: 6 appetizer portions
The story behind the recipe
Give the blender a day off. Guacamole made with a fork leaves soft avocado, small pieces of onion and tomato, and enough uneven texture to make a scoop interesting. A tortilla chip should have a little work to do.
Ripe avocado does most of the work in this bowl. Red onion adds crunch, jalapeno brings heat, and cilantro and lime give it a fresh finish. With no cooking stage to wait for, the main decision is when to mix it so the texture reaches the table at its best.
An old name for avocado sauce
The Nahuatl word ahuacamolli gives guacamole its name. The Gran Diccionario Náhuatl at UNAM records Molina's 1571 description of an avocado dish with chile. That pairing remains easy to recognize in a bowl today, even as tomatoes, onions and other additions vary between recipes.
Here the diced vegetables remain visible. Mashing the avocado before folding them in gives you control over the texture without crushing the tomato or turning the onion into a puree. The soft and crisp pieces should still feel different on the chip.
Read more about this recipe
Ripeness is the real preparation
Choose avocados that yield enough to mash readily with a fork. A hard fruit won't become creamy just because the other ingredients are ready, and a blender would change the texture without solving ripeness. The count in the recipe includes an approximate total weight, since three small avocados and three very large ones make different bowls.
Dice the onion small enough to spread through the mixture. A little raw onion gives a pleasant bite; one large piece can dominate a scoop. The same principle applies to the seeded, minced jalapeno, whose heat should reach the bowl in small amounts.
Cilantro means fresh leaves here. Coriander seed has a different flavor and texture, despite sharing the plant's name in many places. Lime supplies the tartness that brings the rich avocado into focus.
Taste with the chip you plan to serve. Its salt becomes part of the mouthful, so a dip seasoned only from a spoon can end up saltier than you intended. If you've prepared the chopped ingredients ahead, keep them chilled and leave the avocado until close to serving. The fork can finish the job in a few minutes.
Make it your wayOriginal: 6 servings · Makes 6 appetizer portions
Original recipe: 6 appetizer portions
Ingredients
For 6 appetizer portions. Quantities are shown as written.
Source measurement convention: US customary. Explicit unit definitions take precedence; unconfirmed measures must be checked before conversion.
Original quantities for 6 appetizer portions.
- Tortilla chips (optional, for serving)
- Medium ripe avocados (about 1 pound total)3
- Diced red onion1/2 cup
- Jalapeno, seeded and minced1
- Chopped cilantro1/4 cup
- Fresh lime juice2 tbsp
- Salt1/2 tsp
- Roma tomato, diced1
Measurement notes
- diced red onion, chopped cilantro: US cup: 1 = 236.5882 ml (rounded).
- fresh lime juice: US tbsp: 1 = 14.7868 ml (rounded).
- salt: US tsp: 1 = 4.9289 ml (rounded).
Measurement notes
Original ingredients
- Tortilla chips (optional, for serving)
- 3 medium ripe avocados (about 1 pound total)
- 1/2 cup diced red onionUS cup: 1 = 236.5882 ml (rounded).
- 1 jalapeno, seeded and minced
- 1/4 cup chopped cilantroUS cup: 1 = 236.5882 ml (rounded).
- 2 tablespoons fresh lime juiceUS tbsp: 1 = 14.7868 ml (rounded).
- 1/2 teaspoon saltUS tsp: 1 = 4.9289 ml (rounded).
- 1 roma tomato, diced
Instructions
Prepare the avocados
Cut the ripe avocados in half, remove the pits, and scoop the flesh into a medium bowl.
Mash roughly
Use a fork or potato masher to roughly mash the avocados, leaving plenty of large chunks.
Add vegetables and cilantro
Add the diced red onion, diced roma tomato, minced jalapeno, and chopped cilantro to the bowl.
Add lime and salt
Squeeze in the fresh lime juice and sprinkle the salt over the top.
Fold together
Gently fold everything together until just combined.
Adjust seasoning
Taste the guacamole and adjust the salt or lime juice if needed.
Serve
Serve immediately with tortilla chips.
Estimated calories 100 kcal
Nutrition portion: 1/6 of recipe · Original yield: 6 appetizer portions
Source & assumptions
Ingredient-based estimate using CoFID 2021, USDA SR Legacy (2018). About 100 kcal per nutrition portion (1/6 of the recipe). Uses the stated approximate one-pound whole-avocado weight, with skins and pits excluded through the reference yield. Tortilla chips are excluded. Actual ingredients and preparation affect the estimate.
Recipe notes
Original recipe notes
These notes describe the original recipe. Quantities mentioned here do not change when you adjust servings.
Use ripe avocados that mash readily with a fork. Roughly mash them before folding in the diced ingredients.
The jalapeno is seeded in this version. Taste before adding extra chili, salt or lime; the chips you serve alongside can affect how salty each bite tastes.
Storage
Keep any remaining guacamole covered and refrigerated. Its exposed surface can darken, so it is best served freshly mixed.
Make ahead
For the freshest texture, mash and mix close to serving. If preparing the other ingredients first, keep them covered and refrigerated.
Read the scaling guide. Times, temperatures and equipment need their own consideration. Open the recipe tool to review and correct individual amounts.
Recipe details
- Course or meal
- Appetizer
- Cuisine
- Mexican
- Cooking method
- No-cook
- Browse category
- Snacks & Dips