Chunky Guacamole Recipe
When I dip, you dip, we dip. You get 5 points if you get that reference. I can still hear my mom singing that in my head. I should probably tell her what the rest of the lyrics are. But that would ruin the fun. Speaking of DIP, that’s the reason you’re here. It reached 80 degrees this weekend and I was ready to jump in a pool. Every time I think about pools, I think about my sister’s guacamole. She always brought it to our pool parties. This guac is bursting with fresh flavors. You will not be able to stop dipping and you will be devastated when it is gone.
This post contains affiliate links. Purchases made through these links help support the blog. My love of guac is real.
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 Chunky 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 dip. 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!
I was going to insert a picture of me dipping a chip in the guac, but I ate it all. #sorrynotsorry
Print this recipe for later and keep it in your arsenal. If more then 2 people will be snacking, double or triple the recipe. Remember, avocados start browning when exposed to oxygen, so if you aren’t consuming it right away, cover tightly and store in the fridge. Those are all the tips I have for you. Enjoy!