Yummy Spoon
Chunky Guacamole
Ripe avocados mashed until chunky with lime juice, white onion, jalapeño, tomato and cilantro. The freshest dip for chips, tacos and bowls, ready in 10 minutes.
Ingredients
- ¼ small white onion, very finely chopped (about 3 tbsp)
- 1 jalapeño or serrano chile, seeded and finely chopped
- ¾ tsp fine salt, or to taste
- 3 large ripe Hass avocados
- 2 tbsp fresh lime juice, from 1 to 2 limes
- 3 tbsp chopped fresh cilantro
- 1 Roma tomato, seeded and diced
Instructions
- In a molcajete or medium bowl, mash the onion, chile and salt together with a fork or pestle for about 30 seconds, until juicy.
- Halve and pit the avocados and scoop the flesh into the bowl. Add the lime juice.
- Mash with a fork or potato masher until mostly smooth but still chunky.
- Fold in the cilantro and tomato. Taste and add more salt or lime as needed. Serve right away.
Notes
- For a milder guacamole, use half a jalapeño or leave it out altogether.
Substitutions
- Onion: red onion or the white parts of 2 green onions.
- Extras: diced mango, pomegranate seeds or crumbled cotija on top.
Storage
- Cover tightly with plastic wrap pressed onto the surface and refrigerate for up to 1 day.