Follow these game changing steps to take your homemade guac to new heights. A few simple adjustments and the perfect chunky guacamole is all yours!
I know I say this about most things, but the difference between store bought and homemade is just crazy. Whilst the cost may be a slight increase, the FLAVOUR is absolutely worth it. Better still, it truly couldn’t be easier to make. Here’s what you’ll need:
Homemade Guacamole Ingredients
- Avocados – The heart and soul of a guac. You’ll want 3 medium/large avocados, ripe but not bruised.
- Coriander/Cilantro – Love it or hate it, it’s gotta be in a guac.
- Lime – You’ll use the juice AND zest. Nothing goes to waste 🙂
- Onion – Red or white.
- Jalapeno – Or a Serrano pepper (more traditional).
- Garlic – Not traditional, but adds a nice background flavour.
- Extra Virgin Olive Oil – Again, not traditional, but adds flavour and turns the guac silky smooth.
- Salt – For flavour and for making the paste
Top Tip #1 – You want to use Hass Avocados (bumpy skin). Perfectly ripe avocados tend to be darker in colour and soft, but not mushy to touch.
A traditional guacamole is made in a Molcajete (Mexican Pestle and Mortar). Today we won’t be using one, but I’ll show a technique which will mimic the benefits of using a pestle and mortar. All you need is a chopping board and a large sharp knife.
What you essentially want to do is make a paste. To do this you want to combine finely diced onion, jalapeno, lime zest and coriander/cilantro. Keep dicing until all pieces are very small, then sprinkle over salt. This will help break down the ingredients.
From there you want to smear the ingredients with the blade of your knife until a paste begins to form, similar to the photo below.
Important step – By smearing the ingredients you are mimicking what a pestle and mortar would do. This will break down the cell walls of the ingredients and release more flavour, in comparison to just chopping it up into tiny pieces.
Once you’ve made your flavour paste, it’s on to the avocados. Again, we aren’t using a pestle and mortar for convenience reasons, so to mash the potatoes just use a potato masher or a fork.
Personally, I think a nice chunky guac is the way forward, and to do this you want to very carefully smash the avocados until they just begin to mash. Then, add in all of your other ingredients and fold with a spoon until evenly combined. You can alter the texture by mashing with the spoon further.
How to make Chunky Guacamole (quick summary)
- Peel and de-stone avocados, then place in a bowl.
- Lightly smash with a fork or potato masher.
- Stir in flavour paste and other ingredients and mash until desired texture.
How to store guacamole – Place in a container and pour over around 1/2″ water (sounds strange, I know) and pop in an airtight lid. Each time you use it just pour off the water and pour back when going back in the fridge. This will create a barrier between the guac and the air, which is what oxidises it and turns it brown. Should be good for a few days.
And there we have it! My top tips for the perfect chunky guacamole.
How to make the best Guacamole (quick summary)
- Use perfectly ripe Hass Avocados.
- Add extra virgin olive oil for extra flavour and a gorgeous silky finish.
- Make a flavour paste with the blade of a large sharp knife to mimic a pestle and mortar.
- Start off chunky, then mash to preferred texture.
- Store in the fridge with a layer of water to stop it browning.
What to serve with Guacamole?
Okay, let’s tuck into the full guacamole recipe shall we?
How to make Chunky Guacamole (Full Recipe & Video)
Large Sharp Knife
- 3 medium/large Avocados, peeled & destoned (see notes)
- 3 heaped tbsp Cilantro/Coriander, finely diced + extra to garnish
- 2 tbsp Extra Virgin Olive Oil
- 1 Jalapeño, deseeded & finely diced
- 1 Lime, zest + juice
- 1/2 small Onion, finely diced (red or white)
- 1 very small clove of Garlic, finely diced (optional)
- 1/2 tsp Salt, plus extra to taste
Place your onion, jalapeño, 2 heaped tbsp cilantro/coriander, lime zest and garlic on a chopping board and begin to mix and dice. As the pieces get smaller, sprinkle over 1/2 tsp salt and spread the mixture with the blade of your knife. Once very small, and almost like a paste, place to one side.
Gently smash your avocados with a potato masher or fork, then add your paste, lime juice, remaining coriander/cilantro, extra virgin olive oil and seasoning to taste. Stir with a spoon and gently press until desired texture (chunky = best IMO!).
Amount Per Serving
Calories 209 Calories from Fat 173
% Daily Value*
Saturated Fat 2.763g14%
Trans Fat 0.002g
Polyunsaturated Fat 2.311g
Monounsaturated Fat 13.135g
Vitamin A 600IU12%
Vitamin C 34.7mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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