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.

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.

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)

Description

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.

Ingredients

Scale

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)

Optional: Tortilla Chips for Serving

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Instructions

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.
Add in tomato, onion, jalapeño, cilantro, salt and cumin. Stir gently to combine without thinning out the guacamole.
Serve with tortilla chips for dipping or over tacos, enchiladas and more. Enjoy!

Equipment

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Notes

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 to taste along with the salt.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: no cook
Cuisine: Mexican