Chunky Guacamole

The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.

This isn’t the first time guacamole has shown up on my blog. It’s just the first time I didn’t deep fry it. Whether you like your guac to be chunky or smooth, here’s a simple recipe that can easily be tweaked to your liking.

I had a handful of cherry tomatoes with about a day left in ’em so I decided to use them up while I still had the chance. I usually use cherry tomatoes in guacamole anyways, because despite the fact that I hate tomatoes pretty much more than any food ever, I do appreciate the sweetness they bring to the guac.

Just pit and cube your avocados. I like mine to pick one firmer avocado and one that’s more ripe and combine them for a creamy – yet chunky – guacamole.

Regardless of the kind of avocados you use, you’ll know it’s ripe enough if it slides right out of its skin with the slightly provocation from a spoon. Protip: slice your avocado while it’s still in the skin, taking care not to slice through the skin.

Toss into a bowl with some lemon and lime juice, followed with the tomatoes, onions, cumin, cayenne, garlic, salt, and pepper. Use a potato ricer to get smoother consistency – or if you like it extra smooth, use a blender! I like mine right in the middle of chunky and smooth, with nice big bits to munch on.

guacamole

Chunky Guacamole

The Starving Chef
Whether you like your guac to be chunky or smooth, here's a simple recipe that can easily be tweaked to your liking.
Prep Time 15 mins
Chill 30 mins
Total Time 45 mins
Course Appetizer, Dips, Side Dish, Snack
Cuisine American, Dips, Healthy, Mexican
Servings 4

Ingredients
  

  • 2 avocados
  • ½ cup sweet onion
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • ½ cup cherry tomatoes sliced
  • 1 tablespoon cayenne pepper
  • 1 tablespoon cilantro
  • 2 tablespoons garlic minced
  • salt & pepper to taste

Instructions
 

  • Cut each avocado in half lengthwise to the pit in the center. Use the knife to remove the pit.
  • Cube the avocado while still in the skin and then add to a bowl with the lemon and lime juice to keep the cubes from browning.
  • Slice the onions and cherry tomatoes and toss into the bowl with the avocado. Sprinkle in the cumin, cayenne, cilantro, garlic, salt, and pepper.
  • Use a potato ricer to achieve desired consistency. Serve at room temperature. Store leftovers (if there is any!) in an airtight container in the fridge. Enjoy!
Keyword avocado, guacamole, onion, spicy
Tried this recipe?Let us know how it was!