Chunky Guacamole: It's All About the Avocados

Make chunky gaucamole with the help of perfectly ripe avocados (we show you how to identify them), easy avocado prep (check out our cutting tips), and the right mashing technique (we demonstrate our plastic bag method). Get started!

-If you've never made guacamole from scratch, it's easier than you think. With just a few fresh ingredients blended together, you have a festive, crowd-pleasing, and healthy dip worthy of any occasion. Let's start with the tomatoes. You'll need 2 medium plum tomatoes. Remove the stem. Cut them in half lengthwise and squeeze the seeds out into a small bowl to discard and finely chop the tomatoes. Transfer them to a medium bowl. Next, peel a small red onion and finely chop a quarter of it. Add the onion to the tomatoes. Peel 2 garlic cloves and mince them. You want the garlic really fine so you don't bite into a chunk. Add the garlic to the bowl. next, you need 2 tablespoons of fresh lime juice, 1 or 2 limes depending on the size. Add the lime juice into the bowl then add 1 tablespoon of olive oil, a quarter teaspoon of salt, and an eight of a teaspoon of black pepper. Stir all the ingredients together and set them aside for now. The key to a great guacamole is the avocados. You'll need 2 ripe ones for this recipe. They should have a little give when you squeeze them. If it's too ripe, it will feel loose under the skin. Using a sharp nice, carefully cut the avocado in half lengthwise, working around the pith. Twist the avocado to separate the halves. Removing the pith can be tricky. Just slice the half with the pith one more time down the middle and you can gently push the pith out. Use a spoon to scoop the flesh into a resealable baggy. Squeeze and mash the avocado until it's smooth with some pieces intact. You want some nice chunks in there for that homemade look then squeeze the avocado into the bowl and gently stir the ingredients together. If you want a kicked up version of this guacamole, there are many ways to add some spice by adding one or more of the following: one seeded finely chopped jalapeno, an eighth of a teaspoon of cayenne powder, or a quarter teaspoon of ground ancho chili. We'll leave ours as is. So next, we'll cover the surface with plastic wrap and chill the guacamole for up to an hour to marry the flavors. Transfer the guacamole to a serving bowl. Garnish it with cilantro and serve it with tortilla chips and fresh vegetables for dipping. Guacamole is also the pepper topper for chili or tacos and enchiladas.