Chunky Guacamole Recipe

Prepare produce

Cut the avocados in half lengthwise, remove the pits and scoop the flesh into a medium mixing bowl. Finely dice the roma tomato, discarding seeds if you prefer less moisture. Finely mince the half onion so the pieces remain small but noticeable in the final chunky texture. If using jalapeño, halve, remove seeds for less heat (leave some seeds for more), and finely mince. If using garlic, finely grate or mince the half clove.

Mash and combine

Using a fork or a potato masher, gently mash the avocado until mostly chunky—leave some larger pieces for texture (about 70% mashed, 30% chunky). Add the diced tomato, minced onion, minced jalapeño (if using) and minced/grated garlic (if using) to the bowl. Stir gently to combine without over-mashing.

Season and taste

Add the 2 tablespoons fresh lime juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Chop the cilantro leaves and tender stems finely and fold into the mixture. Mix gently to distribute seasoning evenly. Taste and adjust: add more salt or lime juice as desired.

Finish and rest

If preparing ahead, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 4 hours. Otherwise serve immediately for best color and texture.

Transfer guacamole to a serving bowl. Garnish with a few cilantro leaves and optional small tomato dice on top. Serve with tortilla chips and lime wedges alongside.