This is my go-to Spicy Chunky Guacamole recipe. All you need is a few basic ingredients, such as avocado, onion, tomato, cilantro, jalapeno, lime juice, and spices. It is quick and easy to make, naturally gluten-free, and vegan while always being the hit of any party!
Guacamole, or “guac,” is not a new thing. It literally translates to “avocado sauce. ” It has been made in various ways over the years. It can be found in restaurants and even pre-made in the grocery store. This classic dip is at everything from football tailgates and summer BBQs to even the simple taco Tuesday!
This simple guacamole recipe, though, is all about the fresh ingredients. Next time you are hosting a get-together, don’t reach for the store-bought version. Instead, make this simple spicy guacamole recipe yourself in just 10 minutes. I promise it’s effortless and tastes much better than the store-bought kind anyway!
Most guacamole is made with completely mashed avocados. However, I like some texture in this dip, so I like it slightly chunky. As you know, we love spices here, so I also like my guacamole slightly spicy- not the overbearing kind!
Did you know that guacamole by itself can be enjoyed on a low-carb or keto diet? It is also paleo and compliant with the whole 30 diet. And it is vegan and gluten-free. So enjoy it with your favorite choice of chips or veggies as a dip!
Table of Contents
Ingredients in Homemade Guacamole
- Avocados: The star ingredient of this dip. Check my tips for how to pick the best ripe avocadoes.
- Tomato: Choose the less juicy Roma tomatoes for the perfect guacamole.
- Onion: Traditionally, yellow onion is used in guacamole. However, as I am keeping it a bit chunky, I am using red onion. Use whatever you have on hand.
- Cilantro: The most popular herb in Mexican cuisine. Get a fresh bunch, or use my tips to keep cilantro fresh for longer.
- Jalapeno: I used jalapeno, but you can also use serrano pepper if you like your guacamole extra spicy.
- Garlic: Some people like their guac with garlic, others like it without. I love just a little. Ideally, use freshly minced garlic, but garlic powder will work, too.
- Lime juice: I highly recommend to use freshly squeezed lime. The jarred lime juice just does not have as much flavor.
- Roasted Cumin powder: This is optional, but I like to add a little cumin for a subtle earthy flavor.
- Salt and Pepper: add these to taste
How to make Spicy Chunky Guacamole?
When it comes to making this guacamole recipe, the hardest part is chopping the veggies.
Cut ripe avocadoes in half. Remove the pit, and scoop out the pulp in a bowl. If you like clean pieces, you can crisscross the avocado in the peel before scooping it out. (Note: I don’t mash the avocadoes here as you would if you were making smooth guacamole)
Add the diced red onion and diced tomatoes.
Then, add the diced jalapeno and chopped cilantro.
Squeeze in the fresh lime juice and sprinkle in the spices to the mixture.
Finally, bring it all together with a spoon. The easiest and most delicious chunky and spicy guacamole is ready.
Tips for the Perfect Guacamole
Pick the right avocados
Good guacamole always starts with a ripe but not over rips avocado. I prefer Haas Avocados for when I make my guacamole.
When it comes to finding a ripe but not overripe avocado, you want it to have a firm but soft feel when you push on it. Ripe avocados also tend to have darker skin color than less ripe avocados.
Get the right texture
You want the right texture when it comes to guacamole. Many pre-made, store-bought guacamole is very smooth, almost like it was put into a blender and mixed that way (because it probably was).
Delicious guacamole has some texture, and you can not only see the ingredients, but they come together in a way that complements each other without one element being overpowering to the rest.
Want chunks of avocado in your Guacamole?
If you like your guacamole to be chunkier, almost like it’s not mashed at all, I suggest you make a criss-cross pattern once you cut the avocado in half and remove the pit. Add all the other ingredients in a bowl and mix them. Then, scoop out the avocado pieces in the bowl. Gently mix so you don’t mash the avocado pieces.
Add the right amount of spice
Have you ever tasted a guacamole recipe, and it was just bland? How about one that was more spice and less flavor?
Good guacamole has a delicate balance between that spice and heat while yielding an enjoyable flavor and not leaving those eating it running for a glass of water because their mouth is on fire without leaving them underwhelmed by taste either.
I used jalapeno peppers when making this guacamole. If you like it spicier, you can use serrano peppers.
Customize this versatile dip
This is a simple guacamole, but changing it up to your taste is easy. You could also add roasted corn, cotija cheese, green onions, or hot sauce to change things up!
Serve this guacamole as a dip with tortilla chips or carrots/celery sticks.
How to Store Leftovers?
Guacamole oxidizes and turns brown pretty darn quickly. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.
We all know how FAST avocados can spoil. I mean, how many memes do we have to read to make fun of this fact? Guacamole oxidizes, which is why it turns brown quickly. Therefore when it comes to guacamole, there are a few things to consider to slow down it turning brown.
Ingredients – The fresher your ingredients are, the longer they will last.
Acids – In most store-bought guacamole, vinegar, and other preservatives are added to help keep the guacamole with its signature green color. When you make it fresh, you aren’t adding those extra preservatives to do the same thing. This is where the acids we add to the guacamole come into play. The acids (in this case, lime) help to coat the avocado and help prevent browning.
Covering the surface – Avocados turn brown because of the oxidation that occurs with the flesh. Therefore, the same happens with guacamole. There are several myths out there about how to do this, everything from adding the pit into the bowl, topping it with an onion, adding sour cream to the top, to even adding a layer of water.
The simplest thing to keep your guacamole green is to keep it from being exposed to air and thus prevent oxidation. The best way I’ve found for this (without adding extra flavors or watering it down) is a simple plastic wrap—making sure to press the plastic entirely on the surface. If there are any air pockets in the plastic wrap, oxidation can occur, and therefore, browning can occur, so you want it as smooth as you can get it.
Adding a layer of water – This is another popular way to keep guacamole green without using plastic. Place your leftover guacamole in a storage container and smooth the top flat. Add a layer of cold water on top to cover all over the surface. DO NOT mix!
Cover with a lid and store in the refrigerator. When you are ready to use, drain the water, mix, and enjoy the guacamole!
Now, I want to mention that all of these methods work for a maximum of 2 days. But who has guacamole left after that long?
If all you can find is less ripe avocados, that’s okay. Place them into a paper bag with a banana or an apple. The fruits will release ethylene gas, which will help the avocados ripen a little faster. Thus, depending on when you plan to make your guacamole, you might need to do this a few days ahead to ensure your avocados are ripe.
If you find your avocados are almost overripe, stick them into the fridge. This will help slow the ripening process and allow you to make the guacamole if needed later.
Guacamole does not freeze well. It will turn watery when you defrost and will just not be appetizing.
Spicy Chunky Guacamole
- 4 Avocado, large, ripe
- 2 Roma Tomato , medium, diced
- 1/2 cup Red Onion , finely diced
- 1 Jalapeno , finely diced and remove seeds if you want less heat.
- 2 cloves Garlic , Minced or 1/4 teaspoon garlic powder
- 1/4 cup Fresh Cilantro leaves, chopped
- 1 Lime , juiced
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper, or more to taste
- Slice open and remove the seed from the avocado. Scoop the flesh of the avocados into a shallow serving bowl, discarding any bruised, browned spots. I like to rough chop mine before adding them to the bowl to help with texture later on.
- Add all of the remaining ingredients to the avocado. Stir to combine while slightly mashing the avocados to make the ingredients mix. Do not overmix, as the texture will become mushy. It should have some texture to it.
- Taste and add additional salt if needed. I sometimes add up to ¼ teaspoon more depending on the heat of the jalapeño or the flavor of the tomato. If it needs more zip, add a little more lime juice.
- Serve it alongside your favorite dipping choices, with your favorite chips or tacos.