It’s finally warming up in Los Angeles (hallelujah!), and it has me so excited for Summer. I’m looking forward to long days full of sunshine, farmer’s market hauls, BBQs with friends, poolside cocktails, and beach picnics. Here’s to hoping all of this Covid-19 stuff is behind us by then so we can all really enjoy the season together. In the meantime, my quarantine moto is, “When life gives you ripe avocados, make chunky guacamole!” Thankfully avocados have been plentiful at the grocery store lately so this recipe has been on weekly repeat and I’m not mad about it. We could all use a little fiesta right now (hint: Cinco de Mayo is just around the corner!), and what’s a fiesta without guacamole!
The trick to perfectly ripe avocados is actually buying them when they are bright green and rock hard, so you have to plan ahead a little bit. Allow your avocados to ripen slowly on the counter for a few days and once the top part around the stem is tender to the touch (this is the last part to ripen), you can transfer them to the refrigerator to slow the ripening. Or do the obvious and make this chunky guacamole!
This recipe can be completely customized to your taste buds, so I tend to add an extra squeeze of lime for a zing. And some of you are already cringing at the thought of cilantro invading your guacamole, so if it isn’t your thing, feel free to leave it out. Make sure you taste test it and adjust the flavors as you like.
I honestly don’t know how I have managed to have the blog for this long without posting a recipe for my favorite chunky guacamole. I’m glad this quarantine has helped me right this wrong! Check out my other Mexican inspired recipes for all of your fiesta needs!Print
This is the best chunky guacamole recipe and a must-have on Taco Tuesday…or any day for that matter! Full of flavor and fresh citrus, it comes together in minutes.
- 4 small Haas avocados (about 2 cups when mashed)
- ½ cup finely diced red onion
- scant ½ cup finely diced jalapeño pepper (seeds and white part removed)
- ½ cup finely chopped cilantro leaves
- ¼ cup fresh lime juice
- 2 Tbsp fresh lemon juice
- 1 tsp fresh ground black pepper, + more to taste
- ½ tsp salt, + more to taste
- ½ tsp garlic powder
- Cut the avocados in half lengthwise. Remove the pits and discard. Scoop out the avocado flesh and add to a small mixing bowl.
- Add the red onion, jalapeño pepper, cilantro, lime juice, lemon juice, pepper, salt, and garlic powder.
- Using the back of a fork, mash the avocado and mix the ingredients until desired consistency. I don’t like to over-mash. Taste and adjust the flavor by adding more salt, pepper, lime, etc. as you see fit.
- If you have the time, allow the guacamole to rest in the refrigerator for 1 hour before serving to allow the flavors to blend.
Store guacamole in an airtight container, or carefully press a piece of saran wrap on top to cover the surface.