Chunky Guacamole with Lime and Cilantro
Ripe avocados are mashed just enough to stay chunky, then mixed with lime, cilantro and onion for a bright, scoopable dip.
The difference between good guacamole and great guacamole often comes down to restraint: mash the avocado only enough to bind it, leaving plenty of texture. Fresh lime juice keeps the color bright and balances the richness of the avocado, while diced onion and jalapeno add crunch and a little heat. Serve it within an hour of mixing for the best color and flavor.
Ingredients
Method
Tap a number to mark a step doneHalve the avocados, remove the pits and scoop the flesh into a large mixing bowl using a large spoon, keeping the pieces fairly big.
Squeeze the lime juice over the avocado right away to help keep the color from browning too quickly.
Mash the avocado with a fork, pressing down just enough to break up the biggest pieces while leaving plenty of texture.
Fold in the diced red onion, minced jalapeno, cilantro and garlic, stirring gently so the guacamole stays nice and chunky.
Season with the kosher salt and taste, adding a little more lime juice or salt if the flavor seems flat.
Transfer the guacamole to a serving bowl and press a piece of plastic wrap directly onto the surface if not serving right away.
Serve with tortilla chips within an hour of mixing for the brightest color and the freshest, most balanced flavor.
Kitchen note
Press plastic wrap directly against the surface of any leftover guacamole before refrigerating; trapping out air is what actually slows the browning, not the avocado pit.
