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Homemade Chunky Guacamole

First developed by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient.

Servings

1 – 2

Ready In:

 5 minutes

Good For:

Everything

Introduction

About this Recipe

I don’t know about you but I love to “snack” while I am watching classic movies. The standard movie snack of popcorn get tiresome after a while. So usually I switch to chips and dip. September 16th is National Guacamole Day so I thought I would share my favorite guacamole recipe. It really easy to make and you can download the Homemade Chunky Guacamole recipe below.

Ingredients

2 ripe Haas Avocados

1 ripe fresh tomato, seeded and diced

1 large clove fresh garlic, finely minced

1 fresh lime, juiced

1 tablespoon (+ extra for garnish) fresh cilantro leaves, stems removed and finely chopped (optional)

Salt and pepper, to taste

Avocados were first cultivated in South Central Mexico about 10,000 years ago. In the early 1900s, avocados frequently went by the name alligator pear. The Hass avocado is named after postal worker Rudolph Hass who purchased a seedling in 1926 from a California farmer and patented it in 1935.

Guacamole has increased avocado sales in the US, especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is due to the U.S. government lifting a ban on avocado imports in the 1900s.

Step by Step Instructions

Step 1

With a sharp knife, slice the avocado from top to bottom, cutting all the way around the fruit. Place the avocado in the palm of your non-dominant hand and gently turn the top half clockwise until it easily separates into two pieces.

Step 2

To remove the seed, “whack” the seed with your sharp knife so the blade sticks into it. Gently turn the knife until the seed pops out.

Step 3

Score the avocado while still in its skin but cutting equally sized slices from top to bottom. Then, rotate 90 degrees and do the same thing going side to side. This combination of horizontal and vertical cuts will give you equal sized chunks of diced avocado.

Step 4

To remove from skin, take a spoon and gently scrape all on the bottom of the flesh (where it meets the skin) until all your diced chunks are removed.

Step 5

Place diced avocado in bowl. Add diced tomato, garlic, lime juice and fresh cilantro to bowl and combine with a fork. Season with salt, pepper and additional lime juice, if desired.

Serve with your favorite crunchy tortilla chips.

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