This chunky guacamole recipe is the one that I grew up eating, and the one that my mom still makes. Throughout my childhood, I always thought that everyone made guacamole this way since that was the way it was served everywhere I went, whether it was a restaurant or a relative’s house.
I have to admit that I like it to look very neat and not-messy (like in the pictures here), but if your avocados are softer then they will get a little mushy when mixed with the rest of the ingredients. If they end up getting a little bit messy, this is perfectly fine, as that is the classic way that guacamole is served in many homes.
Ideas for your next appetizers: Pickled onion, fried plantains, restaurant style salsa, refried beans, and homemade tortilla chips. You can find all the recipes here on the blog.
Chunky Guacamole Recipe
Avocados are an important part of our cuisine; the same way other cultures like to often add potatoes or cabbage to their meals, we love to add avocados. This is why it is not surprising that Mexico is the number one avocado producer in the world, producing 30% of all avocados worldwide.
You can find avocados year-round in Mexico, with the central state of Michoacán being one of the main growers of this delicious fruit.I hope you make your next guacamole a chunky guacamole!
How to make Chunky Guacamole Recipe
- At home, we never added lime juice. But, I know some people like, if you are one of them, go ahead and enjoy!
- As I always say, if you need to make some adjustments to the recipe because you do not have everything in your area, please do so. You can use lemon juice instead of lime juice, and jalapeño or other peppers instead of Serrano.
Season with salt and drizzle with lime juice. Grab those crispy tortilla chips and enjoy!
Leave a comment and share your experience with the recipe.
SERVES 4 AS AN APPETIZER
- 1 serrano pepper
- ⅓ of a medium size white onion
- 1 plum tomato
- 4-5 Cilantro sprigs
- 1 large Avocado ripe, but firm
- ½ tablespoon lime juice* optional
- Salt to taste
- Tortilla chips to serve
- Finely dice the onion and the Serrano pepper (if you don’t want it to be too spicy, remove the seeds and the veins). Place in a medium-size serving bowl or a Molcajete if you own one.
- Cut the tomato in half and remove the seeds (you can do this by using a tablespoon to scoop them out). Dice the tomato and place it with the onion and Serrano pepper.
- Place the tips of the cilantro together and chop them very finely. Stir the chopped cilantro in with the onion, tomato, and pepper.
- Now, cut the avocado in half, and with the help of the knife, remove the seed. Use a large spoon to remove the avocado pulp, and dice into ⅓-in. cubes (you can also dice the avocado directly in its shell and then remove it with a spoon). Gently mix the avocado pulp with the rest of the ingredients in the bowl. It will get a little smashed, but just a little.
- Season with salt and drizzle with lime juice. Grab those crispy tortilla chips and enjoy!