This is my favorite recipe for chunky guacamole. It's easy, flexible, and totally flavorful.
This guacamole is fabulous with tortilla chips and a margarita or bloody Mary for a summer al fresco dinner party appetizer, or for serving while tailgating during the fall.
The first time I settled on this guacamole recipe was when we bought a propane barbecue. We found something that seemed good, and the guy at the store said that assembly would take about four screws..... Yeah right.
The pergola we had back then cast shadows, but you get the picture.
I ended up bribing my son into coming over and assembling the barbecue by offering him some homemade guacamole. All I can say is, my son built the barbecue, and loved the guac. Fortunately, I wrote down all of the ingredients I used so I could make this guacamole again.
Ingredients for This Guacamole:
There are lots of different recipes for guacamole, from simple (just ripe avocados and salt) to super fancy with lots of ingredients... from smooth to chunky, from mild to hot.
This is my favorite guacamole recipe. You can definitely adjust the quantities to taste.
Besides avocados, most guacamole includes some acidic ingredients. Acidic ingredients, besides adding flavor, also help keep the avocado from oxidizing, or at least they slow down the process. I added lime juice and chopped tomatoes.
For heat, I added minced fresh jalapeño. You could also use serrano peppers. I also added some cayenne powder along with some hot sauce, which, if it is vinegar-based, is also acidic. I love Sriracha, which is a little sweet, or Tapatio.
For flavor, I added salt, minced garlic, ground cumin, chopped cilantro, and chopped onion.
How to Make This Guacamole:
Making this guacamole is super easy. Just be sure to use ripe avocados.
With all of the kitchen gadgets I've amassed, I don't have any room in my kitchen for a molcajete to mash the avocados with the rest of the ingredients. However, I did use a potato masher for mashing the avocados to just the right texture.
You could also use a large fork for mashing everything. P.S. You really don't need any single-use avocado tools either.
After prepping the ingredients and mashing the avocados, just mix everything together, cover the bowl with plastic wrap to press out any air, and let the flavors "marry" in the refrigerator for about an hour before serving.
Variations:
For the acid, you could substitute any citrus juice or vinegar. For the heat, you could use dried chile flakes, another chile powder, or milder or stronger fresh chiles.
You could omit the cilantro if it doesn't work for you and substitute dried Mexican oregano and parsley. If you don't have fresh garlic or onions, you can substitute onion and garlic powder.
More optional flavors might include chopped red, green, or yellow bell peppers.
To make it into a sauce or salad dressing, you can add sour cream or plain yogurt plus a bit of water to thin the mixture out. You can even get fancy and add some roquefort cheese for serving with steaks.
Make-Ahead and Storage Tips:
This guacamole is best the day that it is made. To keep it in the refrigerator, press two layers of plastic wrap against the top of the mixture in a bowl, making sure no air is touching the guacamole.
I've also heard that covering the mixture with a layer of oil or water also helps prevent oxidation, but I haven't tried either method. I've found that spraying the top with a spritz of lime juice or a sprinkle citric or ascorbic acid before covering it with the plastic wrap seems to help.
If worse comes to worse and the top discolors, just scrape off the darkened top layer and you will find a beautifully green guacamole underneath.
This guacamole can also be frozen, although freezing will change the texture of the add-ins.
Serving Suggestions:
Besides serving it in a big bowl along with tortilla chips, you can use this guacamole as a dip for vegetables. It's also delicious added to tacos, tostadas, and burritos.
You can also serve it with a chilaquile breakfast, chili, in grilled cheese, or for a spicy avocado toast.
It's also fabulous in burgers, turkey sandwiches, and in tortas (Mexican sandwiches).
I used this batch for topping mini tostadas with a Mexican cheese blend and leftover guajillo-braised short rib meat.
Just fry some three-inch corn tortillas in about 1/4 inch of oil, drain on paper towels, top with some cheese and meat and broil to melt the cheese. Add some pico de gallo and top with guacamole.
My fried tortillas were just crispy-soft enough to fold in half to enjoy these... just like street tacos. Plus, if you eat them standing up, the calories don't count, right?
Nine Recipes for Tasty Margaritas to Serve with this Guacamole at Your Tailgate or Game Day Party:
Strawberry Papaya and Blood Orange Margaritas
The Siesta Margarita (with Campari)
This Sunday Funday's theme is tailgating and football party food!
Sunday Funday
Tailgating/Football Party Food
- Cheesy Chili Poppers by Sneha's Recipe
- Homemade Chunky Guacamole by Karen's Kitchen Stories
- Loaded Potato Salad by A Day in the Life on the Farm
- Vegetarian Taco Boats by Mayuri's Jikoni
- Baked Homemade Pizza Rolls by Amy's Cooking Adventures
- Breadstick Pigs in Blankets by Palatable Pastime
- Queso Blanco by Culinary Cam
- Cottage Cheese Green Goddess Dip by Our Good Life
This is an updated post, first published in July, 2012, updated with new photos and printable recipe card in September, 2023.
P.S. If you have a guacamole secret ingredient, I would LOVE to hear about it in the comments.
Homemade Chunky Guacamole
Ingredients
- 2 large ripe avocados (I used Hass avocados), peeled, seeded, and mashed
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne powder
- 1/4 teaspoon ground cumin
- 1 large clove garlic, minced
- 1/4 onion (any color), finely diced
- 1/2 large jalapeno, seeded and finely chopped
- 1/2 small tomato, finely diced
- 1 tablespoon finely chopped fresh cilantro
- 1/2 tablespoon Sriracha, Tapatio, Tabasco, or other hot sauce
Instructions
- Combine the mashed avocado, lime juice, salt, cayenne, cumin, and minced garlic together in a bowl.
- Add the onion, jalapeño, tomato, and cilantro, and stir.
- Stir in the hot sauce.
- Smooth the top of the mixture and cover with plastic wrap pressed against the guacamole and let the flavors meld together for about an hour before serving.
- Store any leftovers with plastic wrap pressed against the guacamole to prevent browning for up to two days.
Nutrition Facts
Calories
113Fat (grams)
10 gSat. Fat (grams)
1 gCarbs (grams)
7 gFiber (grams)
5 gNet carbs
2 gSugar (grams)
1 gProtein (grams)
2 gCholesterol (grams)
0 mg
So many guac recipes and so little time. YUM Karen.
ReplyDeleteLove gauc! Always a favorite around here!
ReplyDeleteLove Guacamole and how easy it is to put together. I don't like the store bought one. Why didn't I think of using the masher for the avocado. I've bent a fork!
ReplyDeleteI love guacamole and can have it with just anything!
ReplyDelete