Chunky Guacamole

Published May 1, 1999.

Why this recipe works:

Our best guacamole recipe put the avocado back where it belonged, at center stage. We started with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Then we mashed a third of the avocados with a fork, combining… read more

Our best guacamole recipe put the avocado back where it belonged, at center stage. We started with fully ripe (the fruit yields slightly to a gentle squeeze when held in the palm of your hand), small, rough-skinned Hass avocados. Then we mashed a third of the avocados with a fork, combining them with the other ingredients (onion, garlic, jalapeño, cilantro, salt, and cumin). Dicing the remaining avocados and fold them in with a very light hand gave our guacamole recipe the chunky texture we prefer.

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Makes 2 1/2 to 3 cups

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

Ingredients