When I think of guacamole, I think of all the afternoons I spent avoiding homework and trying to make a healthy snack that everyone in my family enjoyed. I’d make heaps of it only for it to all be eaten before dinner time. It was easy to throw together and super satiating.
One of coolest things about making Guacamole is that you can’t really mess it up. You are just throwing sh*t together hoping it turns out well. If it feels a bit off after taste testing, you can always add more of something. Guac is a great dish to work with when you are learning how to adjust things based on quantity.
If I am pressed on time, I will use raw jalapeños. If not, I usually like to add a smoky flavor to my guac, so I will blister the jalapeños in oil, on the stove, and then finely chop them up once they have cooled. The blistered peppers give the dish a spicy, smoky, quality that will be difficult to define, but easy to enjoy.
This recipe is made for a crowd, but I’m gonna be honest with you, two of us ate it all in one sitting.
While there isn’t really a wrong way to do this, I’m going to share my go-to process:
If I am going to blister my jalapeños – which I am – I will slice them length wise and get a pan of avocado or olive oil going over medium heat.
I’ll place them in the pan until each side is nice and charred.
WARNING!: This will make your kitchen air fill with jalapeño spices and burn your eyes a bit – I don’t know why, but it does! So if you are extra sensitive, go ahead broil them in your oven until you get enough char.
Then I let them cool as I get to work prepping the other ingredients.
I start with the avocados:
I scoop out they’re meaty insides and put ’em in a big mixing bowl.
I then de-stem and chop my washed cilantro.
Then I dice my red onion. I want juuuuuust enough to find hidden gems of fragrant “crunch” throughout.
Then I dice an entire beefsteak tomato. You know the HUGE ones? I just love their texture.
Obviously I’m a freak when it comes to tomatoes. – If you are not, there are other options:
- Only use half a beefsteak tomato.
- Use 1 tomato of your choice. – I don’t recommend using cherry or grape tomatoes as they are too sweet and their skins can be kind of tough.
- Don’t use any tomato at all. – It will still be amazing, but will produce a smaller amount.
I add all the ingredients except for the tomatoes to the mixing bowl and mash/mix everything together with a large spoon. – I add the tomato last so they don’t get squished in the process. No one wants mushy tomatoes in their guac!
Once I love the texture, I carefully fold in the diced tomatoes.
Serve with your favorite tortilla chips – just make sure they are strong enough to handle the heavy, avocado-y goodness.
Chunky, Spicy Guacamole
Guacamole loaded with texture, flavor, heat, and enough excitement to bring any party up a notch.
- 1 tsp Avocado Oil or Olive Oil
- 1 Jalapeño
- 3 Avocados
- 1 cup Cilantro - chopped
- 1/2 Red Onion - diced
- 1 Tomato - diced
- 3 cloves Garlic
- 1 Lime - juiced
- 1/2 Lemon - juiced
- 1 tsp ground Black Pepper
- 1 pinch of Salt
- Step 1 Heat oil over medium heat in a small pan. Slice the jalapeño lengthwise and blister in pan of hot oil. Flip to char both sides. Set aside to cool.
- Step 2 Scoop out the insides of the avocados and place into a large mixing bowl.
- Step 3 Finely chop the cooled blistered jalapeño and add to the mixing bowl.
- Step 4 Add all the remaining ingredients (except for the tomatoes) to the mixing bowl. Using a large spoon, mash and mix the ingredients together until the desired consistency is reached.
- Step 5 Carefully fold in the tomatoes.
- Step 6 Transfer to a serving dish/bowl and serve with thick tortilla chips.