Everyday Kitchen

Mexican · Dips

Chunky Guacamole

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Mash ripe avocados with lime juice. Fold in chopped tomato, onion and coriander.

Prep
15 min
Cook
0 min
Total
15 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Dips

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Green guacamole with avocado, lime and basil in front
The serving photograph shows a smooth guacamole with basil among the styling ingredients. This draft is chunky and uses coriander, tomato and onion. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Bowl; fork; spoon; knife; chopping board.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 1 min

  1. Cut 3 ripe avocados in half around the stones.
  2. Remove the stones with a spoon.
  3. Scoop the flesh into the bowl.

Mix · About 1 min

  1. Add 2 tbsp lime juice to the avocado.
  2. Mash the avocado with the fork.

    Check: Small pieces give the dip a chunky texture.

  3. Fold in 1 large tomato, diced and 1 small red onion, finely chopped.
  4. Fold in 10 g fresh coriander, chopped and ¼ tsp salt, adjust to taste.
  5. If using green chili, fold in 1 green chili, deseeded and chopped.
  6. Serve promptly.

Tips

  • This recipe is the dip only; chips in serving photographs are not included.

Substitutions

  • Use lime juice instead of lemon if listed.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Chop onion ahead; mash avocado close to serving.

FAQ

Why does the top turn brown?

Air oxidizes avocado. Cover directly on the surface and refrigerate.

Can I blend it smooth?

Yes. This draft keeps some texture by mashing.

How should I store chunky guacamole?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Barney Desmazery / Good Food: Chunky guacamole.

Chili is optional; yield is six dip portions.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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