Chunky Guacamole Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

This version of guacamole was shared with me by Marisela Reyna of Hillsboro, Oregon. I really like this chunky version of guacamole over the mashed ones. It can be served as an appetizer or a salad with either corn or flour tortillas. I normally just make this dish by tossing in the amount of ingredients I have. The recipe below is just an estimate of ingredients. Feel free to add or delete what you want, but the recipe is great just as it is!

Chunky Avocado Salad - Guacamole Salad

Learn all about Avocados and Avocado History.

Follow What's Cooking America on Facebook

Chunky Guacamole Dip Recipe:

Recipe Type: Appetizer, Avocado, Guacamole, Tomato, Chile Peppers
Cuisine: Southwest
Yields: serves many
Prep time: 20 min


4 to 5 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces
2 to 3 tablespoons fresh-squeezed lime juice (for sprinkling over the avocadoes after cut)
4 to 5 medium tomatoes, peeled, seeded and diced*
1/2 medium-size onion, finely minced
1 chile pepper of your choice, finely minced
Coarse salt to taste
1 bunch finely-chopped fresh cilantro
Corn Tortillas or Flour Tortillas (optional)

* Learn How To Peel Fresh Tomatoes.


To cut the avocado, place it in the palm of your hand and insert a sharp knife with a blade at least 2 inches longer than the avocado. Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top. A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside. 

To remove the seed, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so. Turn the knife with the seed, and it will come loose from the inner flesh so you can easily lift it up and out of the avocado. To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching the end of the avocado. It should pop off from the knife and fall freely. 

pitted avocado

avocado pit

Score the inner meat with a butter knife both horizontally and laterally. These will be the cubes when the skin is turned towards inside out. If the avocado is ripe flesh should fall out as the skin is turned. Repeat this with the remaining avocados. Place the cubes into a medium sized bowl and sprinkle with the lime juice; set aside. 

avocado scored

sliced avocado

In a large bowl, combine tomatoes, onion, chile pepper, and salt. Gently stir in the avocado cubes and cilantro.

Guacamole is best served right after it is made. If you can not serve it immediately after making, cover with plastic wrap and refrigerate until ready to be served (can be stored in the refrigerator for up to 2 to 3 hours).

Let come to room temperature before serving. Serve as a salad or as a dip with corn or flour tortillas.

Makes a large batch to feed a lot of hungry people!


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy