Mexican · Dip · Free recipe
Chunky Guacamole with Lime
Ripe avocado, lime and cilantro make a chunky dip with optional tomato and jalapeno.
- Active preparation
- 15 min
- Cooking
- No cooking
- Makes
- 4
- Additional time
- Serve promptly
At the table
A home-kitchen version.
This chunky guacamole keeps avocado at the centre, with lime, finely chopped onion and coriander for contrast. Optional jalapeno and tomato let you choose the texture and heat.
Choose avocados that yield gently under pressure and mix the dip close to serving. The tortilla chips listed below are the accompaniment included in this recipe.
The recipe
Chunky Guacamole with Lime
Makes 4
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Knife; mixing bowl; fork; serving bowl
Allergen notes
Check tortilla chips for wheat and other allergens
Method
Prepare the flavourings. Finely chop the onion, optional jalapeño and coriander. Remove chilli seeds for milder heat and wash your hands after handling it. Have the lime juice ready before cutting the avocados.
Open the avocados safely. Set each on a board, cut around the stone and twist apart. Remove the stone with a spoon, not by striking it with a knife while holding the fruit in your palm.
Mash lightly. Scoop avocado into a bowl and add lime juice and the measured salt. Mash with a fork, leaving plenty of small chunks. A blender creates a different, smooth texture and is unnecessary here.
Fold in the vegetables. Add onion, coriander, optional chilli and optional drained diced tomato. Mix gently. Taste with a tortilla chip, because the chip's own salt changes how seasoned the dip will seem.
Adjust. Add a little more lime or salt only if needed. If the avocados are very large, the flavourings may need a small adjustment; do not pour in large unmeasured amounts of juice, which can make the dip watery.
Serve. Spoon into a bowl and serve with the chips immediately. For a short wait, cover the surface closely and refrigerate. Lime slows browning but does not make avocado safe to store warm for long periods.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Finely chop the onion so it does not dominate each mouthful.
- If using the optional tomato, remove the seeds and drain it before folding it into the avocado.
Common questions
Does guacamole have to contain tomato?
No. Tomato is optional here. Leaving it out gives a more avocado-focused dip with less added moisture.
Can I make the guacamole smooth?
You can mash more thoroughly, but this recipe is written for a chunky texture rather than a completely smooth puree.
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A Taste of Mexico
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