This Chunky Guacamole Recipe will get you in the mood for summer pool parties and barbecues. Mashed avocado is mixed with chopped onions and tomatoes, and topped off with lime juice and cilantro. The flavor of this guacamole dip is amazing!
The key to the best guacamole is to use fresh ingredients. You want to make sure that the tomatoes and avocado are ripe.
How Do I Know When an Avocado is Ripe?
There are a few ways to test the ripeness of an avocado. First, give it a little squeeze. It should feel soft. A firm avocado is not ripe. A mushy avocado is overripe. Second, look at the color of the skin. A bright green avocado is not yet ripe. They get darker as they ripen. An avocado that has almost black skin that has dried up is past ripe and will be brown inside. Your avocados will ripen in 1-2 days if left out on the counter. They will take longer to ripen in the refrigerator.
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What You Need for Chunky Guacamole Recipe
1 tomato, seeded and chopped
1/2 C sweet onion, chopped
1/4 C cilantro, finely chopped
2 garlic cloves, minced
1 T avocado oil (or extra virgin olive oil)
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp pepper
How to Make Guacamole
Chop the tomato and onion into large pieces.
Finely chop the cilantro and mince the garlic.
Juice the limes.
Add all ingredients (except avocado) to large mixing bowl.
Seed and mash the avocado to your liking and add to mixing bowl.
Mix gently and serve immediately.
I like my dips chunky. Because whoever lightly dabs a chip in dip is just kidding themselves. I want my chip loaded buy tadacip online with guacamole. The great thing about this recipe is that it doesn’t have to be chunky, if that is your preference. It all depends on how finely you chop the vegetables and how well you mash the avocado.
I believe the key to great guacamole is fresh limes. Of course you can use lime juice, but it doesn’t compare to freshly squeezed limes. I highly recommend investing in a sturdy lime/lemon squeezer. It will change your life!
Chunky Guacamole Tips
If more then 2 people will be snacking, double or triple the recipe. A
Avocados start browning when exposed to oxygen, so if you aren’t consuming the guacamole right away, cover tightly and store in the fridge. Don’t store for more than a couple hours.