Chunky Guacamole

To me, chunky vs. smooth guacamole is not a matter of preference. Rather, it’s a matter of use and occasion. Both are fantastic with chips—thin, restaurant-style chips pair well with smooth and hearty, whole grain-style chips are good for chunky. Smooth is great for shmearing on sandwiches or as the base layer in fish tacos. It’s practically a condiment—and a good one at that! On the other hand, chunky can be a topper or a side dish. It’s great with meatier tacos or alongside grilled chicken, steak, or pork. You need both types of guacamole in your repertoire…no doubt…and this is your go-to chunky recipe!

Active Prep Time:

15 mins

Total Time:

15 mins

Print

The kind of guac that draws a crowd.

Primary Course: Appetizer

Primary Cuisine: Mexican

Serves/Makes: 4

Ingredients

• juice and zest of 1 lime
• 1 tbsp. fresh-squeezed orange juice
• 2 large or 3 small garlic cloves, grated (use a rasp or zester)
• 1-1.5 tsp. kosher salt, divided
• 1/2 tsp. fresh ground black pepper
• 2 ripe avocados, peeled and cut into 1/2-inch chunks
• 1/2-1 full pint fresh mini San Marzano, grape, or cherry tomatoes, cut into 1/2-inch chunks
• 1/2 small red onion (about 1/3 c.), finely chopped
• 1 jalapeno, seeded and finely chopped
• 1/3 c. chopped fresh cilantro (optional)

Instructions

One: Combine the Juice, Seasonings & Avocado:

1. Combine the lime zest and juice, orange juice, garlic, 1 teaspoon salt, and pepper in a medium-to-large mixing bowl. Then add the avocado chunks and give the mixture a brief mash—about 10-15 presses with a wire masher, enough to break-down some of the avocado pieces but still keep many whole.

Two: Add Remaining Ingredients:

1. Gently stir in the tomatoes, red onion, jalapeño, and cilantro (if using). Taste and add the remaining 1/2 teaspoon salt if needed. Transfer to a serving bowl and enjoy!