I love guacamole but I like my guacamole to be thick and chunky. While I used to just buy individual servings of guacamole for snacks and meals I recently decided to make my own chunky guacamole and it was so much better than the guacamole you get at the store.
Now I am sharing that recipe with you. While most of the time guacamole should be made with a mortar and pestle like this one, I do not have one, yet. So I just used a small mixing bowl and a fork to do the mixing and crushing.
It worked out well for me and gave me a nice chunky guacamole that was perfect to go with Oven Baked Tacos and I had a snack later with tortilla chips.
As with anything I cook, season to taste. If you prefer more garlic, more salt, or want extra tomato, go for it. I firmly believe that our hearts should do the cooking. So this recipe has my own measurements but it can and should be adjusted how you want.
I will say, I could absolutely taste the lime juice in this guacamole and it was a delightfully fresh addition that complemented not just the guacamole on chips but also the tacos that I ate this guacamole with.
Sadly I am the only person in this house who likes guacamole, which isn’t really sad for me. However, it does mean that I don’t really make guacamole often unless I plan on eating it all pretty quickly.
I have included tips on keeping your guacamole from turning brown or keeping for longer. This recipe will easily serve 3-4 people in a snack. Double it if you are feeding a crowd.
It’s helpful to slice, dice, and mince all ingredients before cutting your avocados. The prep work is the longest part of this recipe but it doesn’t take longer than 10-15 minutes to put together.
- 2 ripe avocados
- 1/4 teaspoon salt, plus more to taste
- 1 lime
- 1 jalapeño peppers, stems and seeds removed, diced
- 2 cloves garlic minced
- ¼ cup cilantro (leaves and tender stems), finely chopped
- 1 roma tomato, chopped
- Cut, pit, score and scoop avocados into a bowl and mash them.
- Sprinkle the mashed avocados immediately with salt and squeeze the lime juice over the avocado.
- Fold in your cilantro, garlic, peppers, and mix. Add in chopped tomato and fold gently till incorporated.
- Serve with chips, on tacos, or with your favorite meals.
This recipe is so easy and really works perfectly as a side for tacos, burritos, or just as a snack. Use the tips below for storing your Guacamole to be eaten a little later.
While Guacamole is best if eaten immediately, the lime juice will help to keep it from turning brown for a small period of time. To store in the fridge place plastic wrap over the bowl and press down into the bowl to the guacamole to try to avoid all air hitting the avocado. This will hold the guacamole for a couple of hours if needed.
If you’ve made my guacamole recipe and made changes let me know in the comments below. Follow us on Pinterest for more like this and pin this to your favorite appetizer and side dish boards.