Chunky guacamole is a whole mood, y’all. There’s a time and a place for everything (or so the saying goes). Today is the time and this is the place to celebrate all things guacamole. There is no greater dip than guacamole. I will eat it on a chip. I will eat it spread on a sandwich. I will eat it here or there. I’ll eat guacamole everywhere.
Diced onions, garlic, peppers, tomatoes, cilantro and lime juice and a host of herbs and spices can also be added to the mix, depending on whether you prefer a creamy or chunky guac.
Guacamole is best made and served fresh, but you can store it for a short time in the fridge. Wrap it tightly with plastic wrap, making sure the plastic wrap is pressed firmly against the surface of the guacamole.
You can check out my recipe for Pasilla Chile Guacamole here or try my all-time favorite recipe that’s full of tomatoes, garlic and onion.
Choose ripe avocados for best results. They should give slightly when squeezed.
If you’re making your avocado ahead, cover it tightly with plastic wrap, making sure the plastic wrap is pressed directly against the surface of the guacamole, to prevent oxidation.
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Mashing & Stirring!