Easy Chunky Guacamole

A bowl of guacamole topped with red onion, tomato, and cilantro.

This easy and chunky guacamole recipe is made with simple, fresh ingredients. It boasts bold flavor and amazing texture!

Course Appetizer

Cuisine American, Mexican, Tex-Mex

Prep Time 10

Total Time 10

Servings servings

Calories 139

Author Dorothy Bigelow

Ingredients

2 avocados mashed
1 teaspoon minced garlic
¼ cup minced red onion divided
2 tablespoons lime juice
1 tomato diced (divided)
1 tablespoon cilantro divided
1 teaspoon salt
½ teaspoon pepper

Instructions

Combine. Mix avocado, garlic, onion, lime juice, tomato, cilantro, salt and pepper until well combined. Note: If you’d like to garnish your guacamole you can leave out a tablespoon each of red onion, tomato, and a pinch of cilantro to garnish.
Chill. Place the dip in your refrigerator to chill. Wrap it tightly, pressing plastic wrap against the dip to prevent browning.
Garnish. Unwrap the guacamole and top with the remaining red onion, tomato, and cilantro (optional).
Serve. With tortilla chips, corn chips, or as a condiment (for tacos, burritos, salads, etc).

Video

Notes

Storage: Homemade guacamole should store well for about 1-3 days, although there may be some browning. Keep it tightly covered at all times, pressing the plastic wrap against the surface of the dip. Alternatively, you could cover it with roughly 1 inch of water, which is then poured off when you're ready to serve. See the post for more details about preventing browning.

Super shortcut version: I’ve tested this recipe by using 1 container of store-bought guacamole in place of the avocados, and adding the other ingredients for a boost of flavor and texture. This type of guacamole does not brown easily, as the store-bought type is treated to prevent quick oxidation.

Freezing: Leave out the onions and tomatoes. Freeze into portions (using freezer bags or Souper cubes) and thaw before serving. If desired, mix in fresh red onion and tomato.

Nutrition