Chunky Guacamole Recipe with Tomato and Onion

The BEST Chunky Guacamole recipe: ripe avocados, crisp vegetables, zesty lime, and a touch of heat. Ready in minutes and perfect for barbecues, game day, taco nights, or a fresh snack any time.

Everyone should have a dependable guacamole recipe in their repertoire, and this chunky guacamole is one of the best. It combines creamy avocados with bright lime, fresh tomatoes, red onion, garlic, cilantro and a jalapeño kick for balanced flavor and texture. This homemade version uses only fresh, high-quality ingredients—far superior to most store-bought options that include preservatives and extra additives. It’s naturally gluten-free, dairy-free, vegan, and packed with healthy fats, fiber and vitamins from the avocados and vegetables.

Why You’ll Love This Chunky Guacamole

• Quick and easy: Ready in about 10 minutes with minimal prep.
• Fresh, simple ingredients: Ripe avocados, grape or roma tomatoes, lime, red onion, jalapeño, garlic and cilantro.
• Healthy: Avocados provide heart-healthy monounsaturated fats, fiber and essential nutrients.
• Versatile: Use as a dip for chips and vegetables, a topping for tacos and nachos, or a spread on sandwiches and burgers.

Ingredients You’ll Need

• 3 ripe Hass avocados – should yield slightly when pressed.
• 2 Tbsp fresh lime juice – freshly squeezed for best flavor.
• 1/2 tsp lime zest – optional, adds bright citrus aroma.
• 1/2 tsp kosher salt – adjust to taste.
• 1/2 cup grape or cherry tomatoes, finely chopped – less watery than large tomatoes.
• 1/4 cup red onion, finely diced – or substitute white or green onion.
• 1 clove garlic, minced – fresh gives the best punch.
• 1 jalapeño, seeded and finely diced – remove seeds for milder heat.
• 1/4 tsp ground cumin – a small amount enhances depth of flavor.
• A handful of fresh cilantro, chopped – or parsley if you prefer.

How to Make Chunky Guacamole

1. Prep the produce: Finely chop tomatoes, red onion, jalapeño and cilantro. Mince the garlic. Cut avocados in half, remove pits, and scoop the flesh into a mixing bowl.
2. Mash the avocados: Add the lime juice and salt, then gently mash with a fork or potato masher until you reach a creamy but slightly chunky texture.
3. Combine everything: Stir in the chopped tomatoes, onion, garlic, lime zest, jalapeño, cilantro and cumin. Mix until evenly distributed, then taste and add more salt or lime as needed.
4. Serve: Serve immediately with your favorite tortilla chips or fresh vegetables.

Tips for the Best Guacamole

• Choose ripe avocados: They should yield slightly when pressed but not be mushy.
• Dice evenly: Uniform pieces produce a balanced texture and flavor in every bite.
• Serve fresh: Guacamole is best the same day it’s made to keep color and bright flavor.
• Slow browning: To minimize oxidation, press plastic wrap directly onto the surface and refrigerate in an airtight container.

How to Serve

• As a dip: Pair with salty tortilla chips, pita chips or vegetable sticks.
• Topping: Spoon on tacos, nachos, burrito bowls or grilled proteins for a fresh finish.
• Spread: Use as a creamy spread on toast, sandwiches or burgers for extra flavor.

Prepping and Storage

Guacamole is at its best when fresh. To keep leftovers green, press plastic wrap directly onto the surface to reduce exposure to air, then seal in an airtight container. Stored this way in the refrigerator, guacamole will generally keep for about 2 to 3 days, though flavor and color are optimal when eaten sooner.

Nutrition (per serving)

Serving: 1/6 of recipe | Calories: 143 kcal | Carbohydrates: 9.3 g | Protein: 2 g | Fat: 12.1 g | Saturated Fat: 1.8 g | Sodium: 100.4 mg | Fiber: 5.8 g | Sugar: 1.4 g

Nutrition information is an estimate and should be used as a general guideline.

If you enjoyed this chunky guacamole recipe, try making it again with variations like adding diced mango, roasted corn, or swapping cilantro for parsley to suit your taste.