Chunky guacamole – an easy, delicious guacamole with plenty of texture.
Chunky guacamole with plenty of flavour, fresh lime and the best coarse texture. A very easy guacamole that takes just a few minutes to make and tastes wonderful with everything from nachos and tacos to wraps, sandwiches and Mexican dishes.
I make my chunky guacamole with ripe avocados, mashed with a fork – but only enough that there is still plenty of texture left. I then fold in finely chopped red onion, flat-leaf parsley and fresh jalapeño, and season with plenty of freshly squeezed lime juice, ground cumin and salt. Simple, fresh and really good.
It is exactly that coarse texture I love about this guacamole. The small pieces of avocado, together with crunchy red onion and fresh jalapeño, give far more bite than a completely smooth guacamole. At the same time, the lime juice brings plenty of freshness, while the cumin adds a lovely warm, spiced note.
Serve the chunky guacamole with a plate of crisp nachos, in wraps or soft tortillas, with crispy tacos or as a side for Mexican dishes. It is also wonderful in a sandwich with fried chicken breast, in a burger or on toast – topped with a fried egg if you want something a little more substantial.
You can adjust the heat with the amount of jalapeño. Remove the seeds for a milder guacamole, or leave some of them in if you like a bit more kick. In my experience, fresh jalapeños are usually fairly mild.
A really easy, fresh and flavourful guacamole that can be used for far more than nachos – and which simply tastes best when the avocados are allowed to keep a little texture.
Chunky guacamole
Ingredients
- 3 ripe avocados
- 1/2 small red onion, finely chopped
- 1 handful flat-leaf parsley, finely chopped (a small handful)
- 1 fresh jalapeño, finely chopped
- 1 lime, juice of – to taste
- Ground cumin
- Salt
Method
- Halve the avocados, remove the stones and scoop out the flesh. Mash it with a fork, but not so much that it loses its texture.
- Stir the avocado together with the red onion, flat-leaf parsley and jalapeño – and season to taste with lime juice, cumin and salt.
- Serve straight away, or keep in the fridge with one of the avocado stones tucked in and the container tightly sealed. It can easily be made a few hours ahead.
Nutrition
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