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Nutrition Facts
Serving Size 1 cups 299g Recipe makes 3 cups)
Calories 346
Calories from Fat 267		(77%)
Amount Per Serving		%DV
	Total Fat 29.7g	45%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 19.8g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 409mg		17%
Potassium 1207mg		34%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 14.9g	59%
	Sugars 4.0g
Protein 5.0g		10%
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Summer Splash

Chef Regina V. Smith

Chunky Guacamole

Recipe #72639 | 15 min | 15 min prep | add private note

⁽³⁹⁾ RATE IT NOW Print Recipe

By: ms_bold
Oct 6, 2003

This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. The text from my original review stated, "Excellent guacamole! I didn't have any serrano peppers on hand and subbed a some finely diced jalapenos. The flavor of this was so fresh and wonderful. I love avocados and this was guac at its best." I go through phases of craving guacamole and have tried other recipes, but always come back to this one.

3 cups (change servings and units)

Ingredients

1/2 medium white onion, very finely chopped
2-3 serrano peppers, stemmed, seeded and very finely chopped
1 large tomato, cored and very finely chopped
1 garlic clove, peeled and very finely chopped
10 sprigs fresh cilantro, chopped
3 medium avocados (preferable Haas)
1/2 teaspoon salt
1/2 lime, juice of

Directions

1
In a medium-size bowl, mix the finely chopped onion, tomato, chiles, garlic and cilantro.
2
Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
3
Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits.
4
Scrape the avocado pulp from the skins and add it to the bowl.
5
Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass.
6
Flavor with salt, then enough lime juice to add a little zing.

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Featured Reviews for This Recipe

From: GottaHaveTastynEasy

On Oct 18, 2009

I haven't made it quite yet, but the ingredients are pretty much what I've used in the past to great success. Per my friend's husband from Mexico I use green onions instead. And, his trick for keeping it from going brown is a little milk in the mixture. It works perfectly. I've used sour cream or yoghurt as well. You don't need very much.

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From: punkarooni

On Sep 4, 2009

My daughter and I love this recipe. All of the fresh ingredients and the chunkiness...yum! We can almost eat a whole batch in one day. If anyone knows how to keep the leftovers from browning, I'd like to know. I've tried covering tightly w/ plastic wrap and adding extra lime juice.**UPDATE** Keep the pit in w/ the guacamole to have fresh guac for days!

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From: winkki

On Jan 4, 2005

OK, I have to admit it, this is the best guacamole recipe I've ever tried. It came together in just a few minutes, but the cilantro and peppers gave it a zing that many guacamole recipes lack, while still leaving the avocado the star of the dish. It reminded me very much of the fresh guacamole they make on the Riverwalk in San Antonio. It was chunky just as it should be, and I appreciate the tip on the easy way to get the avocado out of the skin. Thanks! :o)

6 people found this review helpful

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From: AmyZoe

On Jan 11, 2009

I got this recipe years ago from Rick Bayless--Chunky Guacamole Picado. He suggests additional fresh onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese for garnish. He also returns the avocado pits to the guacamole and covers it with plastic wrap for a few minutes before serving to let the flavors marry. Thank you so much for posting this delicious guacamole recipe!

1 person found this review helpful

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