Easy Chunky Guacamole
A simple yet delicious plant-based dip comprised of fresh avocado, tomato, onion, jalapeno, lime, and cilantro – great with fresh vegetables, tortilla chips, fajitas, tacos, tostadas, burritos, omelets, nachos, seven-layer dip, quesadillas, and more.
Equipment
- food processor
Ingredients
- ¼ cup cilantro roughly chopped
- ½ - 1 jalapeño* seeded and minced
- ¼ purple onion roughly chopped
- 1-2 limes juiced
- 2-3 medium tomatoes diced
- 2 cloves garlic smashed or chopped (or 1 tsp garlic powder)
- dash of ground cayenne pepper* optional
- hot sauce* optional
- 2 hass avocado or 1 large Florida avocado, pitted and peeled
- ¼ - ½ tsp salt or to taste optional
Instructions
- In a food processor, pulse the cilantro, jalapeno, onion, lime juice, tomatoes, garlic, cayenne, and hot sauce 5-6 times. The mixture should have lots of bits but similar in size.
- Add in the avocado and pulse 3-5 times, until the avocado is fully incorporated, and desired consistency is achieved.
- Taste and adjust lime, salt (if using), garlic, cayenne, or hot sauce, as desired.
- Transfer to a serving bowl and garnish with chopped cilantro, if desired.
- To store any leftover guacamole, cover with a plastic wrap or in an air-tight container to prevent oxidation, and place in the refrigerator for up to 3 days.
Notes
* If you prefer spicy foods, increase the amount of jalapeno, cayenne, and hot sauce.