Homemade Chunky Guacamole

My wife and I recently vacationed in Mexico, and while there, fell in love with fresh guacamole. Neither of us had been big fans of it before, but after tasting really good, fresh guacamole, we found it to be an absolutely delicious addition to chips, tacos, fajitas, etc. After discovering our newfound taste for guacamole, I decided to try my hand at making some myself. And since I have never made it before, it ended up being a good addition to my 50 in 15 Challenge.

I found this recipe for Chunky Guacamole in the America’s Test Kitchen Healthy Family Cookbook and gave it a shot. Perhaps it was the ingredients, the quality of the avocados, my little deviations from the recipe, or the fact that we weren’t in a tropical location, but the end result just wasn’t quite the same as what we had enjoyed in Mexico. Don’t get me wrong — it wasn’t bad tasting, but it just wasn’t the same.


  • 2 scallions, sliced thin
  • 1 jalapeño chile, stemmed, seeded and minced
  • 1/4 tsp. grated lime zest
  • 2 tbsp. fresh lime juice
  • 1 clove garlic, minced
  • 3 avocados, pitted, peeled, and cut into 1/2 inch pieces
  • 3 tbsp. minced fresh cilantro
  • Salt and pepper, to taste


  1. Combine scallions, jalapeño, lime juice, and garlic in a bowl. Add two-thirds of the avocado and mash with a potato masher until smooth.
  2. Gently fold in the remaining avocado, lime zest, and cilantro. Season with salt and pepper to taste before serving.
  3. Let sit for 10 minutes before serving.


Like I mentioned, the end result wasn’t bad, but it just wasn’t the same. It’s worth noting that I did deviate from the recipe a bit, leaving out the cilantro since my wife and I aren’t huge fans of it. I also chose to mash all of the avocado rather than leaving some chunks in (though there were still a few small chunks that didn’t get fully mashed).

Since this isn’t the last time I’ll try to make guacamole, I’d be interested in other recipes and methods of preparation. So if you have any recipes, methods, thoughts, or ideas, I’d love to hear from you!

Bon Appétit!


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