Chunky Guacamole

Prep Time
Cook Time
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"I clipped this recipe from the St. Louis Post Dispatch newspaper years ago, and then it got lost in my recipe box. Now that I have it online, I'm committed to making it soon! I don't like hot and spicy, so I'll leave out the jalapeno pepper. I also think you could add chopped tomatoes if you want to, but authentic Mexican guac only adds tomatoes to stretch it out for more people or avoid having to make separate pico de gallo. Also, be sure to use pebbly skinned small Haas avocados, not larger smooth skinned avocados. And don't sub lemon juice for lime juice. It won't be as good!"

Original recipe yields 4 servings


  • Serving Size: 1 (179.5 g)
  • Calories 221.5
  • Total Fat - 18.9 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 0 mg
  • Sodium - 12.3 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 10 g
  • Sugars - 1.9 g
  • Protein - 3.1 g
  • Calcium - 33.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 32.9 mg
  • Thiamin - 0.1 mg

Step 1

Halve 1 avocado, remove pit and scoop out flesh into medium bowl, cutting away any dark spots. With tines of fork, mash flesh lightly as you combine it with onion, garlic, jalepeno, cilantro, 1/3 teaspoon salt and cumin.

Step 2

Halve, pit and cube remaining 2 avocados. Discard any dark spots. Add cubes to bowl with mashed avocado mixture.

Step 3

Sprinkle lime juice over diced avocado, mix all lightly with fork until combined but still chunky.

Step 4

Add more salt if needed.

Step 5

Serve immediately, or cover with plastic wrap, pressing it down to eliminate all air from the surface of guac. Can be refrigerated up to 1 day. When ready to serve, bring to room temperature, removing plastic wrap at last possible moment.

Tips & Variations

No special items needed.



Great tasting guacamole! I chose not to use the cumin, and only used 1/2 of a jalapeno so as to not make it too spicy. I went light on the cilantro too... It was very good and one I will be sure to make again... Thank you for sharing this recipe here with us Karen! Linda

(15 Jun 2018)