Chunky Guacamole Recipe

A bowl of 4-ingredient guacamole with tortilla chips.

If you love traditional guacamole, you'll love this chunky guacamole even more. It's loaded with creamy avocado, lime juice, onions, fresh cilantro, and just the right amount of jalapeño heat. Perfect for dipping, topping, or enjoying straight from the bowl!

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Course: Appetizer, Condiment, Snack

Cuisine: Mexican

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: servings

Calories: 199kcal

Equipment

Ingredients

2 avocados large
1¼ cup roma tomatoes finely diced, from 3-4 small or 2-3 medium tomatoes
¼ white onion large, finely diced
3 tablespoons lime juice from 2-3 limes
1 jalapeno finely chopped
3 teaspoons kosher salt see note 1
3 tablespoons sour cream optional, see note 2

Instructions

In a mixing bowl, combine diced fresh tomatoes, chopped cilantro, diced onion, lime juice, and diced jalapeno. Season with salt.
Halve the avocados lengthwise, remove the pits, use a spoon to scoop out the flesh, and add the avocados to the bowl.
Using a potato masher or fork, roughly mash the avocado while gently incorporating the other ingredients to create a chunkier texture.
Adjust seasoning with lime juice and salt if needed. If you're craving a little extra spice, you can add more jalapeño. Serve right away.

Notes

General

Table salt is twice as salty as kosher salt. If using table salt or sea salt, use half of what it called for in this recipe and taste for seasoning.
I always add sour cream to my guacamole recipe to make it richer and add a subtle layer of flavor. I also found out that most restaurants use this trick because it acidity can act as a preservative, helping to keep the guacamole from browning as quickly.

Storage & Reheating

Fridge: To keep your guacamole fresh, store it in an airtight container. Press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container to minimize oxidation and prevent browning.
I also love to soak a paper towel with lime juice and gently pat it on top of the guacamole so that the entire surface is touching the paper towel. This has also proven to be really effective in slowing down the oxidation
Freezer: To freeze guacamole, place it inside an airtight container or a freezer-safe zip-top bag. Press out as much air as possible to prevent freezer burn. It will last for about 3 to 4 months.

Nutrition