Mexican
Classic Chunky Guacamole
Creamy yet chunky avocado dip built on a mashed onion-chile-cilantro base with plenty of fresh lime.
- Ready in 15 minutes
- Authentic molcajete method
- Vegan party favorite
Great guacamole starts the way it does in Mexican kitchens: by grinding onion, chile, cilantro and salt into a paste so their flavors bloom before the avocado joins in. From there we mash gently and stop while there are still plenty of chunks. A quick rinse of the chopped onion takes away its harsh edge, and lime goes on the avocado right away to keep it bright green. It is simple, fresh and never lasts long at a party.
Instructions
Place the diced onion in a fine-mesh sieve and rinse under cold water for 30 seconds to mellow its sharpness. Drain and pat dry.
In a molcajete or medium bowl, mash 2 tablespoons of the onion, half the jalapeno, 1 tablespoon of the cilantro and the salt into a rough paste.
Halve and pit the avocados, score the flesh in a crosshatch pattern and scoop it into the bowl.
Immediately pour the lime juice over the avocado.
Mash with a fork or potato masher, leaving plenty of chunks for texture.
Fold in the garlic, cumin and remaining onion.
Gently fold in the tomato and most of the remaining cilantro.
Taste and adjust with more salt, lime or jalapeno; remember the heat builds as it sits.
Sprinkle with the last of the cilantro and serve within 30 minutes with tortilla chips.
Test kitchen tips
- A ripe avocado yields to gentle pressure and the small stem cap flicks off to reveal green underneath; brown under the cap means it is overripe.
- To hold guacamole for a few hours, press plastic wrap directly onto the surface to block air, then refrigerate; scrape off any darkened layer before serving.
- Swap the jalapeno for a serrano for more heat, or fold in diced mango for a sweet coastal twist.
Nutrition per serving
- Calories
- 170
- Protein
- 2g
- Carbs
- 10g
- Fat
- 15g
- Fiber
- 7g
- Sugar
- 1g
- Sodium
- 250mg
Nutrition values are estimates calculated per serving. See our disclaimer.
