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Chunky Guacamole

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.
Course Appetizers
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 58kcal



  • 1 serrano pepper
  • 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!


Serving: 2oz | Calories: 58kcal | Carbohydrates: 4g | Fat: 4g | Sodium: 3mg | Potassium: 202mg | Fiber: 2g | Vitamin A: 235IU | Vitamin C: 6.4mg | Calcium: 4mg | Iron: 0.2mg