If you’re gearing up for Cinco de Mayo, you’re going to love this Chunky Guacamole recipe! So good you might not be able to stop after just one dip!
Chunky Guacamole Recipe for Cinco de Mayo
This is one of my most favorite times of the year. Cinco de Mayo is like a true treat for the taste buds. And when it comes to a super simple and delicious snack, you seriously can’t go wrong with this Chunky Guacamole recipe.
I once went on a girl’s trip to Florida and one of my friends declared that she hated guacamole. Oh, my sweet summer child.
There was once a time when I, too, thought that I hated guacamole. But up until that point, I had only tried the baby food pureed type that comes in a plastic container from the grocery store deli.
Once I tried a bite of chunky homemade guacamole on a crispy tortilla chip, my whole world was changed. Fresh, homemade guac is like a million times better than anything you’ll find at the grocery store.
Watch the Video:
Printable Recipe
Chunky Guacamole Recipe
Ingredients
- 3 medium avocados
- 1 medium tomato seeded
- 1/4 cup finely chopped purple onion
- 1/2 medium jalapeno pepper
- 1/8 tsp ground garlic powder
- 1 medium lime
- salt to taste
- 1/4 cup chopped cilantro or adjust to taste
Instructions
- Remove the seeds from the jalapeno pepper and chop into small pieces.
- Juice the lime into a medium bowl then add the chopped purple onion and the chopped jalapeno.
- Next sprinkle in the garlic powder and salt then mix well and set aside.
- Slice the tomato in quarters and remove all the seeds. Chop into small pieces then add to the bowl.
- Slice the avocados in half, remove the pit and use the knife to slice small cubes into the avocado halves. Then use a spoon to scoop out the avocado cubes into the bowl.
- Mix all the ingredient throughly.
- Stir in the chopped cilantro and mix well.
- Adjust any of the ingredients to your taste preference.
- Serve immediately.
Video
Notes
How to make guacamole (with pics!)
Ingredients needed to make this Chunky Guacamole recipe
- 3 medium avocados
- 1 medium tomato, seeded
- 1/4 cup finely chopped purple onion
- half a medium jalapeno pepper
- 1/8 tsp ground garlic powder
- 1 medium lime
- salt, to taste
- 1/4 cup chopped cilantro, or adjust to taste
Directions:
- Remove the seeds from the jalapeno pepper and chop into small pieces. Wear gloves and throw them away after chopping jalapenos. Do not get the jalapeno anywhere near your eyes or it will burn.
- Juice the lime into a medium bowl then add the chopped purple onion and the chopped jalapeno. Next sprinkle in the garlic powder and salt then mix well and set aside.
- Slice the tomato in quarters and remove all the seeds with a spoon. Chop into small pieces then add to the bowl.
- Slice the avocados in half, remove the pit and use the knife to slice small cubes into the avocado halves. Then use a spoon to scoop out the avocado cubes into the bowl and then mix all the ingredients thoroughly.
- Stir in the chopped cilantro and mix well. Taste and if necessary adjust any of the ingredients to your taste.
Notes:
- To store leftovers and prevent the guacamole from browning place a pit into the bowl and cover with plastic wrap and store in the fridge. Another method you can use is to place the plastic wrap directly over the guacamole surface before storing in the fridge.
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