Chunky Guacamole (10 Minute Recipe)

Name: Chunky Guacamole (10 Minute Recipe)
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 4 ripe avocados; 1 roma tomato, seeds and stems removed and diced fine; 2 tablespoons red onion, diced fine; 2 tablespoons fresh cilantro, minced; 1 small jalapeno or 1/2 large, seeds and membranes removed and diced fine; 2 teaspoons fresh lime juice plus more to taste; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon hot sauce (preference for Cholula)

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This Chunky Guacamole is so fresh and delicious and is loaded with ingredients. It's packed full of flavor and ready to eat in under 10 minutes! The perfect recipe to serve for taco night, game day, or just snack time.

Guacamole in avocado shaped bowl with chips.

It's taken me years to really get my guacamole recipe right and this is it! The guacamole uses my secret ingredient, cumin, which takes it from great to amazing. Get ready for the best guacamole you've ever had!

If you love avocado recipes, try this Avocado Cream Sauce, Chipotle Chicken Avocado Melt and Baja Shrimp Tacos.

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Why You'll Love This Recipe:
Ingredients:
Substitutions and Variations:
How to Make Chunky Guacamole:
Expert Tips:
Recipe FAQs:
More Mexican Recipes You Will Love:
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Why You'll Love This Recipe:

Big on Flavor. The taste is incredible from this guacamole and it's loaded with fresh ingredients.
Incredible Texture. No watery, thin guacamole here. The avocados are smashed, but still chunky with lots of crunch from onions, jalapeños, and more!
Healthy. Guacamole is guilt free, as avocados are high in healthy fats and a great source of fiber.
Quick and Easy to Make. No difficult techniques, just smashing and chopping! Plus, ready in under 10 minutes.

For more fresh and healthy recipes, try this Redneck Caviar, Teriyaki Chicken Lettuce Wraps and Stuffed Bell Peppers without Rice.

Ingredients:

Avocados: The best guacamole starts with the right avocados! Choose wisely. See my notes in the FAQ section below about picking the best ones.

Ground Cumin: My secret ingredient for guacamole and it adds so much flavor. Cumin is warm and earthy and pairs so well with avocado.

Roma Tomato: Make sure the Roma tomato is firm to the touch. We don't want mealy, mushy texture here. We're looking for crisp and fresh.

Hot Sauce: It makes a big difference what hot sauce you use and I prefer original Cholula. I find it brings in a bit of heat, but more on the flavor side, which is what I love about it.

See the recipe card below for the full list of ingredients and quantities.

Substitutions and Variations:

If needed, the red onion can be substituted with white onion.

Think cilantro tastes like soap? Leave it out.

I don't recommend using bottled lime juice. The fresh lime is an important part of this recipe.

Equipment Substitution: If you don't have a potato masher, use a fork to mash.

For more trending game day dips, try this Slow Cooker Rotel Dip, Cream Cheese Salsa Dip, Spinach Artichoke Dip without Mayo, and Mexican Street Corn Dip.

How to Make Chunky Guacamole:

Step 1: In a large bowl, scoop out the avocados from the skin. Use a potato masher to mash the avocados into the desired texture. Stir in the lime juice to slow the browning process. Note: I only smash about 10 times to keep it very chunky.

Step 2: Add in tomato, onion, jalapeño, cilantro, salt and cumin. Stir gently to combine without thinning out the guacamole.

Step 3: Serve with tortilla chips for dipping or over tacos, enchiladas and more. Enjoy!

Expert Tips:

Eat fresh and don't try and store in the fridge or it will brown.
Be careful when chopping jalapeño as the oils can get under your nails. Also, make sure to remove seeds and membranes for less heat in the guacamole.
Chop the ingredients up nice and fine for the best taste.
Use fresh lime juice in this recipe. You can add a bit more lime juice and salt, if desired.

Serve this guac with these Crispy Chicken Tacos, Chicken Enchiladas in the Slow Cooker or Vegetarian Nachos.

Recipe FAQs:

Best Onions to Use for Guacamole?

My first choice is red onion. The taste is crisp and peppery and the color is beautiful to add to the guacamole mixture. My second choice is white onion, which is classically used in Mexican cooking and used commonly in salsa, with a milder, sweet flavor.

How to Choose the Right Avocado?

Gently grasp the avocado and look for a bit of give when you press your fingers in. You don't want them too firm or hard (unless you're not making the guac for a few days), but also not complete mush. My suggestion is to buy 2 extra avocados just in case they're not great or need to ripen a bit more. When you slice it open, the inside should be a nice green color and when squeezed, the pit should fall right out.

How to Keep the Avocado from Browning:

My best tip is to prep it right before eating. You can get all the other ingredients chopped before and ready to add in, but don't actually cut the avocado until right before serving. The lime juice will slow down oxidation because of the acidity, but it won't last for very long.

Will unripe avocados work for guacamole?

No, they don't mash well and will be bitter tasting. You should wait a few days to make the recipe when they are ready to eat.

Storage:

I don't recommend storing guacamole as it will turn brown. You can cut the recipe in half if you know you won't eat it all.

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If you tried this Chunky Guacamole or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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