This homemade chunky guacamole is made with ripe avocados, red onion, jalapeño, salt, pepper, and a touch of diced tomatoes and parsley for a bright, balanced flavor. A simple knife-and-fork technique creates the perfect texture. This delicious guacamole is never mushy, but always fresh.
When you want something fresh, simple, and crowd-pleasing, this Chunky Guacamole is the perfect choice. It comes together in minutes with straightforward ingredients.
What sets this guacamole apart is no cilantro, knife-first mixing, with tomatoes and parsley added at the end. Perfect for Cinco de Mayo, game day, or anytime you need an easy and quick crowd-pleasing dip.
Quick Look at the Recipe
- Ready In: 10 minutes
- Makes: 1 ½ cups
- Difficulty: Easy
- Special Equipment: None
- Best Served: Fresh
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Why You'll Love This Recipe
- Fresh, simple ingredients
- Perfect chunky texture (not mushy!)
- No cilantro (unless you're a fan of cilantro)
- Quick and easy
- Perfect for parties, snacks, or Cinco de Mayo celebrations
Ingredients - Here's What You'll Need
A Note About Parsley vs Cilantro: People generally fall into one of two camps related to Cilantro - love it or hate it. I happen to be in the latter camp. I wanted the freshness and color that cilantro adds, without the taste, thus Italian parsley. However, if you're a fan of cilantro, use it in place of the parsley.
How to Make Chunky Guacamole - Step-by-Step
- Start with the Avocados: Cut the avocacos in half and remove the pit. Use a spoon to scoop the flash into a medium bowl.
- Add the Base Ingredients: Add the diced onions, jalapeño, lime juice, salt, and pepper to the avocado.
- Cut for Texture: Using a knife, cut through the avocado mixture in the bowl, rotating the bowl as you go. This creates defined chunks without overworking the avocado.
- Finish with a Fork: Use a fork to gently mash and mix the guacamole ingredients just until combined. Avoid over-mixing. You want visible chunks.
- Add the Fresh Elements: Add the diced tomato and minced parsley to the guacamole, and gently mix to combine.
- Final Touch: Add a small squeeze of fresh lime juice. Then taste and adjust the seasonings as needed.
- Serve Immediately: The homemade chunky guacamole is best served as soon as it's made, with sturdy tortilla chips. Enjoy!
This amazing guacamole is proof that simple ingredients and the right technique make all the difference. By combining a knife-cutting method with gentle mixing, you get a fresh, flavorful dip with the perfect chunky texture.
If you're planning a Cinco de Mayo celebration or just want a quick and easy dip, this crowd-pleasing recipe is for you. You'll come back to it again and again. Yum!
Chula's Test Kitchen Tips
- Palm squeeze for ripeness: Rest the avocado in your palm and gently press with your fingers. It should have a subtle give.
- Knife first, fork second: When combining the guacamole ingredients, this combination creates the best texture, which is chunky but cohesive.
- Don't overmix: The best guacamole is chunky, not smooth.
- Add tomatoes last: Keeps the tomatoes from breaking down and making the guacamole watery.
- Skip the cilantro: Italian parsley provides freshness to the guacamole without an overpowering flavor.
- Taste at the end: Lime and salt levels can vary based on avocado size and ripeness.
- Serving versatility: Delicious as a dip with tortilla chips, as a condiment for tacos, fajitas, burgers, and sandwiches, or as a topping for grilled chicken.
Frequently Asked Questions
Lime juice is your first line of defense, followed by pressing plastic wrap directly onto the surface to limit air exposure.
Yes, but it's best fresh. If needed, press plastic wrap directly onto the surface, and store tightly covered in the refrigerator for up to 24 hours.
Absolutely! Jalapeños are completely optional and can be adjusted based on your heat preference.
Parsley offers a fresh, mild flavor that appeals to those (like me) who dislike cilantro. If you're a fan of cilantro, however, feel free to use it.
Other Cinco de Mayo Dips
Looking for a different Cinco de Mayo dip? Check these out!
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Homemade Chunky Guacamole
Equipment
- knife
- medium bowl
- Fork
Ingredients
- 3 medium or 4 small ripe avocados (about 1 pound total before peeling/pitting) (See Tip 1)
- 3 tablespoons finely diced red onions (See Tip 2)
- 1 jalapeño pepper, seeded and finely minced (about 2 tablespoons)
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon (0.5 ounces) fresh lime juice
- 1 small Roma tomato, seeded and diced (about 2 tablespoons)
- 1 tablespoon finely chopped Italian parsley (or cilantro if preferred)
Instructions
- Prep the Avocados: Scoop the avocado flesh into a medium bowl.
- Add the Base Ingredients: Add the diced onion, jalapeño, salt, pepper, and lime juice to the avocados.
- Cut for Texture: Using a knife, cut through the avocado mixture in the bowl, rotating as you go. This creates defined chunks without overworking the avocado.
- Finish with a Fork: Use a fork to gently mash and mix just until combined. Avoid over-mixing - you want visible chunks. (See Tip 3)
- Enhance the Freshness: Fold in the diced tomatoes and minced parsley (or cilantro). (See Tip 4)
- Final Touch: Add a small squeeze of lime juice, taste, and adjust the seasoning as needed.
- Serve Immediately: Serve with sturdy tortilla chips and enjoy!
Video
Tips/Notes
- Avocados can go from rock hard to overripe in a short time. To tell if the avocado is perfectly ripe, place it in your palm and give it a light squeeze.
- Can substitute sweet onions like Vidalia onions for the red onions.
- Do not overmix.
- Cilantro is one of those herbs that people either love or hate. Use cilantro if you like the flavor; use parsley if you're not a cilantro fan.
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