This restaurant-quality, homemade chunky guacamole is the only avocado element you’ll want to make for your breakfast, brunch, dip or side dish!
It pairs perfectly with my Homemade Pico De Gallo (Salsa) recipe and my Quick Red Cabbage Slaw for easy tacos at home!
Why I love THIS Chunky Guacamole
Avocado toast was everywhere for a few years. And I honestly never ‘got’ the obsession with avocado. I felt it was a fairly bland fruit and was never inspired to make it at home, never mind order it when out. But when I visited El Santo in Glasgow, I was converted!
It’s why I say this specific homemade chunky guac is restaurant-quality. As I tried really hard to emulate their specific recipe to the best of my abilities.
I now make it minimum of once a week! It’s salty, spicy, sharp and slightly chunky – so plenty going on to make it dazzle your taste buds. It’s so good!
Ingredients For Homemade Chunky Guacamole
Avocado
Red Onion: red onions have a more mild flavour than brown onions, but feel free to use whatever you have available.
To reduce the harshness of the onions, you can soak them in boiling water for 5 minutes, drain them and dry them off before using. This hack can be utilised for onions used in raw form for any dish e.g. I like to do this when adding onions to salads.
Red Chilli: decrease or increase to your level of heat tolerance. Or use dried chilli flakes instead.
Tomato: I use large vine tomatoes. De-seeding the tomato helps ensure the best texture and consistency (it saves it from getting too ‘watery’).
Coriander: fresh herbs helps lift the flavour, but I would omit instead of substitute if you don’t have any.
Salt: I would personally recommend Blackthorn Sea Salt.
I use this chunky guacamole recipe in my breakfast burritos, as a base layer for a sourdough breakfast stack (including halloumi, bacon & poached eggs). And obviously as a component of homemade tacos. I switch between using Avocado Cream and this Homemade Chunky Guacamole. The perfect sister to my Homemade Tomato Salsa.
How To Make / Step By Step Process
Half ripe avocado and remove flesh and add to a bowl
Finely chop 1/4 red onion and small piece of chilli, add to bowl with avocado
lice and chop tomato into cubes (discarding the seeds) – see ‘How To De-Seed Tomato’ section below.
Finely chop coriander, juice lime – add to bowl – with sea salt.
Using a knife and fork, chop all the ingredients together. This ensures the mixture stays chunky.
De-Seeding Tomatoes
De-seed your tomatoes as it removes unnecessary liquid and water from your mixture – this is a great technique to use when making bruschetta, salsa or using in dips like this guacamole.
So how do we de-seed tomatoes easily? Follow the steps outlined below:
cut tomato in half
FAQs
Absolutely! The recipe already has no garlic, so simply omit the onion to remove all alliums.
Yes – use approx. 1/2 teaspoon dried chilli flakes.
See ‘Storage’ below – optimum duration is 2-3 days.
Storage
This homemade chunky guacamole can be stored in an air-tight container in the fridge for up to 5 days.
Optimal timescale would be 2-3 days however, as the avocado will turn slightly more brown in colour. The taste won’t be affected too much though.
And finally …
If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!
If you like this recipe and are looking for more Mexican themed accompaniments, then why not try my Homemade Salsa or Shredded Cabbage Slaw?
Homemade Chunky Guacamole (without garlic)
Ingredients
- 1 avocado
- ¼ red onion
- 1 inch piece of red chilli
- ½ large vine tomato seeds removed
- 1 tbsp coriander
- 1 tsp sea salt
- 1 tbsp lime juice
Instructions
- Cut the avocado in half, remove the stone then add flesh to a bowl and roughly chop up using a knife and fork
- Prepare tomato by cutting the top off, halving it, and scooping out the insides (the seeds etc.), then chop into small cubes
- Prepare other ingredients: juice the lime and finely chop red chilli, coriander & red onion
- Add all ingredients together in one bowl, mix to combine
One Response
Everyone should keep the guac, salsa and slaw in their fridge regularly to pull together easy delicious Mexican meals – I make up at least once a week now and use them for various options – mini soft tacos, burritos bowls are a favourite – make a giant air fryer burrito and it rivals fresh mex – so glad I gave these a go!