Chunky Guacamole with Lime and Jalapeño
Mashed by hand and dressed with enough lime and salt that it never needs a garnish.
- Serves
- 6
- Prep
- 15 min
- Cook
- 0 min
- Written
Method
-
Halve and pit the avocados, then scoop the flesh into a wide bowl.
-
Mash with a fork until mostly smooth with streaks of chunk still visible — not a purée.
-
Fold in the lime juice, onion, jalapeño, cilantro, and garlic.
-
Season with the salt and taste, adding more lime or salt until the flavor is sharp rather than flat.
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Fold in the tomato just before serving, if using.
Notes
The lime juice is doing two jobs, not one — it seasons, and the acid slows the browning, so don’t skimp on it if the bowl needs to sit for a bit before it hits the table. If it does have to wait, press plastic wrap directly onto the surface rather than laying it over the bowl; keeping air off the avocado matters more than the fridge does.
Mash by hand, not in a food processor — guacamole should still look like something that started as fruit. It’s the natural second act to a night of tacos or a bowl of chili, and it disappears just as fast on its own with a bag of chips.