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Chunky Guacamole

Follow these game changing steps to take your homemade guac to new heights. A few simple adjustments and the perfect chunky guacamole is all yours!

overhead shot of bowl of guac with tortilla chips surrounding

Homemade Guacamole

I know I say this about most things, but the difference between store bought and homemade is just crazy. Whilst the cost may be a slight increase, the FLAVOUR is absolutely worth it. Better still, it truly couldn’t be easier to make. Here’s what you’ll need:

Homemade Guacamole Ingredients

  • Avocados – The heart and soul of a guac. You’ll want 3 medium/large avocados, ripe but not bruised.
  • Coriander/Cilantro – Love it or hate it, it’s gotta be in a guac.
  • Lime – You’ll use the juice AND zest. Nothing goes to waste ­čÖé
  • Onion – Red or white.
  • Jalapeno – Or a Serrano pepper (more traditional).
  • Garlic – Not traditional, but adds a nice background flavour.
  • Extra Virgin Olive Oil – Again, not traditional, but adds flavour and turns the guac silky smooth.
  • Salt – For flavour and for making the paste
Top Tip #1 – You want to use Hass Avocados (bumpy skin). Perfectly ripe avocados tend to be darker in colour and soft, but not mushy to touch.

overhead shot of guacamole ingredients on marble background

Traditional Guacamole

A traditional guacamole is made in a Molcajete (Mexican Pestle and Mortar). Today we won’t be using one, but I’ll show a technique which will mimic the benefits of using a pestle and mortar. All you need is a chopping board and a large sharp knife.

What you essentially want to do is make a paste. To do this you want to combine finely diced onion, jalapeno, lime zest and coriander/cilantro. Keep dicing until all pieces are very small, then sprinkle over salt. This will help break down the ingredients.

From there you want to smear the ingredients with the blade of your knife until a paste begins to form, similar to the photo below.

Important step – By smearing the ingredients you are mimicking what a pestle and mortar would do. This will break down the cell walls of the ingredients and release more flavour, in comparison to just chopping it up into tiny pieces.

guacamole paste on chopping board with large knife

Chunky Guacamole

Once you’ve made your flavour paste, it’s on to the avocados. Again, we aren’t using a pestle and mortar for convenience reasons, so to mash the potatoes just use a potato masher or a fork. 

Personally, I think a nice chunky guac is the way forward, and to do this you want to very carefully smash the avocados until they just begin to mash. Then, add in all of your other ingredients and fold with a spoon until evenly combined. You can alter the texture by mashing with the spoon further. 

How to make Chunky Guacamole (quick summary)

  1. Peel and de-stone avocados, then place in a bowl.
  2. Lightly smash with a fork or potato masher.
  3. Stir in flavour paste and other ingredients and mash until desired texture.
How to store guacamole – Place in a container and pour over around 1/2″ water (sounds strange, I know) and pop in an airtight lid. Each time you use it just pour off the water and pour back when going back in the fridge. This will create a barrier between the guac and the air, which is what oxidises it and turns it brown. Should be good for a few days.

How to make chunky guacamole - 3 step by step photos

And there we have it! My top tips for the perfect chunky guacamole.

How to make the best Guacamole (quick summary)

  • Use perfectly ripe Hass Avocados.
  • Add extra virgin olive oil for extra flavour and a gorgeous silky finish.
  • Make a flavour paste with the blade of a large sharp knife to mimic a pestle and mortar.
  • Start off chunky, then mash to preferred texture.
  • Store in the fridge with a layer of water to stop it browning.

What to serve with Guacamole?

Okay, let’s tuck into the full guacamole recipe shall we?

close up over shot of guac on tortilla chips with bowl of guac in the background surrounded by chips

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How to make Chunky Guacamole (Full Recipe & Video)

Chunky Guacamole

Follow these game changing steps to take your homemade guac to new heights. A few simple adjustments and the perfect chunky guacamole is all yours!

  • 3 medium/large Avocados, peeled & destoned (<em>(see notes)</em>)
  • 3 heaped tbsp Cilantro/Coriander, finely diced + extra to garnish
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Jalape├▒o, deseeded & finely diced
  • 1 Lime, zest + juice
  • 1/2 small Onion, finely diced (red or white)
  • 1 very small clove of Garlic, finely diced (<em>(optional)</em>)
  • 1/2 tsp Salt, plus extra to taste
  1. Place your onion, jalape├▒o, 2 heaped tbsp cilantro/coriander, lime zest and garlic on a chopping board and begin to mix and dice. As the pieces get smaller, sprinkle over 1/2 tsp salt and spread the mixture with the blade of your knife. Once very small, and almost like a paste, place to one side.

  2. Gently smash your avocados with a potato masher or fork, then add your paste, lime juice, remaining coriander/cilantro, extra virgin olive oil and seasoning to taste. Stir with a spoon and gently press until desired texture (chunky = best IMO!).

a) Avocados – You want them about approx 9oz/250g each. I find the perfect avocado gives a little when you push it, but not so much the skin bends in.

b) Texture –┬áYou really want the paste nice and fine when you’re smushing it (technical term) with your knife. When it comes to the guac itself, I personally like it chunky. As such, very gently smash the avocados in the first instance. Then add the rest of your ingredients and gently mix until preferred texture. Once it’s smashed, you can’t make it chunky again, so just go steady!

c) Tomatoes┬á– As you can see I don’t have tomatoes here. Personally, I don’t think it needs them. I know some recipes add them and if you’re adamant you want to, i recommend using 1 large Roma Tomato, deseed it and finely dice. Don’t include it in your paste, just stir it in at the end.

d) How to store – Guac/avocados are nutritiously bad for browning and going ‘off’ very quickly. There’s a million and one tips and tricks to stop guac from browning, most of which I’m not sure actually work. But the best option is to pop it in a container and pour over water. Yup, a layer deep enough to cover the guac and make sure no air can get to it and coincidently oxidise and turn it brown. Pop on a lid and it should be good for a few days. Just pour off the water and replace each time you do it.


If you loved this Homemade Guacmole Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

The post Chunky Guacamole appeared first on Don't Go Bacon My Heart.

Source: Don

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