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!
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.
Notes
Avocado: Good guacamole always starts with a ripe but not overripe avocado. I prefer Haas Avocados.Storing: 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 is a simple plastic wrap. Ensure 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.