Mexican · Free recipe
Chunky Guacamole
Ripe avocados get smashed with a fork, not a blender, so every scoop keeps soft green chunks alongside sharp white onion, serrano heat, and plenty of lime. A quick salt-and-onion paste at the bottom of the bowl seasons the dip from the inside out.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Method
-
In a wide bowl, mash half the onion, half the serrano, and the salt with the back of a fork for about 30 seconds until the onion turns juicy and slightly translucent.
-
Scoop the avocado flesh into the bowl and press it down with the fork, stopping while roughly a third of the pieces are still marble-sized.
-
Fold in the lime juice, cumin if using, and the remaining onion and serrano so the raw crunch stays bright.
-
Gently stir in the tomato and cilantro with a spatula; overmixing now will turn the tomato watery and the dip pasty.
-
Taste with a chip rather than a spoon, since chips are salty, and adjust lime or salt before serving right away.
Zest note from the test kitchen
If you need to hold it for an hour, press plastic wrap directly onto the surface so no air touches the avocado, then stir before serving.
