Chunky Guacamole

Prep Time
Cook Time
Ready In

"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 is 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to use pebbly skinned small Haas avocados, not larger smooth skinned avocados.
  • Do not substitute lemon juice for lime juice - it won't be as good!

  • Substitute diced tomatoes for the jalapeno pepper for a milder flavor. The benefit of this substitution is that it will make the guacamole milder in flavor and still provide a crunchy texture. The thinking behind this substitution is to add a vegetable that will provide texture and flavor without the heat of the jalapeno pepper.
  • Substitute lemon juice for lime juice for a more tart flavor. The benefit of this substitution is that it will make the guacamole more tart in flavor. The thinking behind this substitution is to add a citrus flavor that will provide a more tart taste than the lime juice.

Mango Guacamole Substitute the diced avocado with an equal amount of diced mango. Omit the jalapeno pepper and add 2 tablespoons of diced red onion. Increase the cilantro to 1/3 cup and add 1/4 teaspoon of chili powder.

Mexican Street Corn: This classic Mexican side dish is the perfect accompaniment to the chunky guacamole. The sweetness of the corn and the creamy texture of the guacamole will make a delicious combination. The addition of Cotija cheese and chili powder will add a nice kick of flavor to the dish.

Chili-Lime Shrimp: This flavorful shrimp dish is a great complement to the Mexican Street Corn. The spicy chili and tangy lime flavors will add a nice contrast to the sweetness of the corn. The shrimp is also a great source of protein and can help to round out the meal.


Q: What type of avocados should I use?

A: For this recipe, you should use small pebbly skinned Haas avocados, not larger smooth skinned avocados.

Q: How long will the guacamole stay fresh?

A: The guacamole should remain fresh for 2 to 3 days if stored in an airtight container in the refrigerator.

5 Reviews


I tried it with the jalapeno and cilantro and it was too much of both for us. I think I like it without the jalapenos, with chopped tomatoes which gives it more flavor and texture, and use half the cilantro. The lime works.


review by:
(25 Dec 2018)


We used everything in the recipe except Jalapeno's. We didn't have any regular onions so we used tiny green onions shopped up. I loved the right on the edge flavor of all the ingredients combined. It seemed like just the right amount of each one. There was only one thing missing for my favorite guac and that is tomatoes. I didn't add because we try to make the recipe as it is to really judge it on its on merits.


review by:
(19 Sep 2018)


YUM, YUM!! We had this wonderful guacamole during our summer vacation this year in Maine. What I love the best about it, is its vibrancy and butteriness. The only thing I didn't add was the cilantro, because during our travel up, the cilantro in our cooler became wet and soggy, so couldn't use it. But next time, and there will be a next time, I'm making sure to add it because I LOVE cilantro!! My whole family loved it. Thank you Karenstl for sharing!!


review by:
(8 Sep 2018)


Great Guac! I had some over-ripe avocados with black parts, so ended up making a half batch. I did not take a photo b/c the color was not as pretty as it should have been. Anyway, followed directions except subbed garlic powder for the cumin. Our tortilla chips were the kind with a hint of lime, which complimented the guac very well. Thanks! Made FYC


review by:
(6 Aug 2018)


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)

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Fun facts:

Did you know that the term 'guacamole' has been around since the 16th century? It was first used by the Aztecs, who mashed avocados with a mortar and pestle to create a sauce they called 'ahuaca-mulli'.

In the 1950s, the famous American actress, singer and dancer Ava Gardner was said to be a fan of guacamole. She even had her own special recipe for it that she would serve to her guests at parties.