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!
The kind of guac that draws a crowd.
- 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)
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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.
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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!