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The BEST Chunky Guacamole!

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The BEST Chunky Guacamole is a super easy 5-ingredient recipe that will hands-down be the life of your next party! Use a potato masher to keep it chunky, and tailor the spice level to your taste buds.

Overhead shot of a large white tray of chips and a smaller white bowl of guacamole, with cilantro, cherry tomatoes, and jalapeño slices.

After living in Texas for almost 27 years, which is technically over half of my life, I declare myself Texan. I still have Iowa roots, but when it comes to food, I’m definitely Texan. We love all the Tex-Mex food we can get our hands on. The tacos, enchiladas, fajitas, burritos, salsas, queso, chips and guacamole, and more.

My favorite? Guac and chips. Give me a bowl of this, a margarita, and I’m a happy camper. In fact, I can make this a complete meal.

Side angle of my hand holding a blue chip loaded with guacamole, with the tray in the background.

Chunky or creamy guac?

How do you take your guacamole? Chunky or Creamy? Obviously…I like mine chunky! And I’m here to convince you to NEVER (and I mean never) use a food processor to make your guac. It IS one of my fav kitchen appliances in my kitchen, but it is not recommended for guacamole, especially chunky guacamole.

So get out your potato masher and just mash those avocados into chunks.

Ingredients needed for The BEST Chunky Guacamole!

  • Avocados – Make sure you get perfectly ripe avocados. Test them by pressing your thumb into the skin. You want to be able to fill a bit of softness, but not too much.
  • Jalapeño – Diced jalapeños with or without seeds are the key to having the best guac.
  • Cilantro – We are cilantro lovers, so I use it in almost all of my Tex-Mex. Use as much as you like.
  • Lime – The freshly squeezed lime is key to taste, but also makes the guacamole stay fresh for several hours.
  • Garlic Salt – Be generous with the garlic salt, and add enough for maximum flavor.

To serve:

Overhead shot of the guacamole ingredients on a wooden board - avocados, limes, jalapeño, and cilantro.
A white tray with three avocados split in half, showing the flesh inside, and the pits.

How to make The BEST Chunky Guacamole!

Ya’ll, this is so easy! It is on serious repeat here, and I’m all about the good fats. 😀

  1. Smash avocados. In a medium bowl, use a potato masher to smash the avocados, keeping some chunks in tact. Don’t over-mix because we like CHUNKS in our guac!
  2. Add other ingredients. Next add the chopped jalapeño, the chopped cilantro, and the garlic salt.
  3. Squeeze lime. Use a citrus press to squeeze one whole lime into the bowl. If you like more lime taste, add more! Mix well to coat all ingredients.
  4. Serve. Serve guacamole with a side of sliced cherry tomatoes, your favorite chips, and a marg or two!
Overhead shot of a glass bowl with guacamole ingredients inside, being mashed with a potato masher.

How to tell when an avocado is perfectly ripe:

Avocados are probably the most squeezed fruit in the produce section of any grocery store, because you have to squeeze them to determine if they are ones for you. To tell when it is ripe, take it in your hand and press down with your thumb.

  • If it feels hard, then you can buy it and keep it on your counter until ripe.
  • If it feels overly-soft, then it is over-ripe and most likely brown underneath the skin. Don’t buy it.
  • If you can press your thumb into it slightly (but not too much), then it is probably perfectly ripe for eating.

How do I keep guacamole from turning brown?

  1. Use fresh lime juice when preparing your guacamole.
  2. Place it in a bowl, and wrap plastic wrap tightly around it, so that the plastic is touching the guacamole.
  3. Consume within 24 hours, for best results.

Here’s a low-down on this nutrient all-star (according to WebMD).

  • Avocados offer nearly 20 vitamins and minerals in every serving.
  • They are a good source of potassium (helps control blood pressure), lutein (good for your eyes), and folate (crucial for cell repair and for pregnant woman).
  • Avocados are a great source of B vitamins (which helps you fight off disease and infection).
  • They are rich in Vitamin C and E, and natural plant chemicals that may help prevent cancer.
  • They are low in sugar.
  • Avocados contain fiber, which helps us stay full longer.
  • They are high in fat – the “good” fat that helps lower bad cholesterol.
  • Avocados are also high in calories, and must be consumed in moderation.

Moderation is key here, friends, so make sure you share this BEST chunky guacamole. Enjoy!

Close up shot of a round white bowl of guacamole, with a blue chip inside it.

Tools used to make guacamole:

Make this snack next: Mexican Black-Eyed Pea Dip

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

The BEST Chunky Guacamole!

The BEST Chunky Guacamole is a super easy 5-ingredient recipe that will hands-down be the life of your next party! Use a potato masher to keep it chunky, and tailor the spice level to your taste buds.
5 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Keyword: 5 ingredient, chunky guacamole, the best guacamole
Prep Time: 10 minutes
Servings: 3
Calories: 322kcal
Author: Sue Ringsdorf

Ingredients

  • 3 large avocados
  • 1 whole jalapeno – 1/2 with seeds, 1/2 without
  • 1 teaspoon garlic salt
  • 3 Tablespoons cilantro – chopped
  • 1 whole lime – juiced
  • cherry tomatoes – chopped
  • blue chips – for serving

Instructions

  • In a medium bowl, use a potato masher to smash avocados, leaving some chunks in tact.
  • Add the jalapeños, cilantro, and garlic salt.
  • Squeeze lime until you get plenty of juice. Add it to bowl and stir, careful to not puree the avocado.
  • Serve with side of chopped cherry tomatoes and some chips of your choice. Enjoy!

Video

Notes

Tools used to make guacamole:
How to tell if an avocado is perfectly ripe for using, when pressing down with your thumb:
  • If it feels hard, then you can buy it and keep it on your counter until ripe.
  • If it feels overly-soft, then it is over-ripe and most likely brown underneath the skin. Don’t buy it.
  • If you can press your thumb into it slightly (but not too much), then it is probably perfectly ripe for eating.
 

Nutrition

Calories: 322kcal | Carbohydrates: 17g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 789mg | Potassium: 975mg | Fiber: 13g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 1mg

13 Comments

  1. Guac and chips….. love it!

    1. Suebee Homemaker says:

      The BEST! 🙂

    1. Suebee Homemaker says:

      I’m glad you enjoyed it, Danalea!! 🙂

      1. Danalea Warrick says:

        Brynn made a 2nd batch today! 🙂

        1. Suebee Homemaker says:

          🙂 You can never have too much guac!

  2. Ok, my daughter came home and said, the house smells so FRESH!! I smell cilantro. What did you make? She loved the guacamole! Her words- it has a kick to it! Very good! I like this! Will you make this my after school snack????? Sue, you guacamole is a hit in my house. So easy too!,

    1. Suebee Homemaker says:

      Hi Michelle!! So glad ya’ll enjoy my guacamole!! 🙂

      1. Michelle Wheeler says:

        I have made it 3 times so far !! Mariah and Mike are fighting over it!

  3. Love, love, love some chunky, spicy guac!!

    1. Suebee Homemaker says:

      Me too!! 🙂

  4. Candace Sureddin says:

    Hi Sue. My daughter, Bailie, is Tiffany’s roommate. I’ve heard you are from Algona. My parents both grew up there, as well as both sets of grandparents. I spent many summers and holidays there. What part did you live ?

    1. Suebee Homemaker says:

      Hi Candace! Yes, we grew up in the Algona area. Actually, my hometown is a tiny little town about 10 miles south of there called St. Joe. But we went to Catholic Schools in Algona and spent a lot of time there. My parents are now in the nursing home in town as well. So nice to hear from you!! 🙂

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