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ABK's Ultimate Chunky Guac

Author abountifulkitchen


  • 4 ripe avocados
  • one juicy lime
  • 1 large firm Roma tomato chopped (if juicy, seed the tomato)
  • 1/2 red pepper chopped
  • 1/2 of a medium white or sweet onion chopped
  • 1/2 cup cilantro chopped coarse
  • 1/2 jalapeño seeded and minced (more or less, depending on heat level desired)
  • 1 large clove garlic minced
  • coarse sea salt
  • fresh ground pepper


  1. Scoop the avocado out of the skin into a medium size bowl and discard the pit. Squeeze the juice of the lime over the avocado. Mash the avocado with a fork into large chunks. Place the chopped red pepper, onion, cilantro, jalapeño and garlic into the bowl. Mix gently. Season to taste with sea salt and fresh ground pepper.
  2. Serve immediately, or to keep from browning, spread the mixture evenly in a small bowl using a spatula or the back of a spoon. Press a piece of plastic wrap firmly against the surface of the guac, leaving no room for air to collect. Place in refrigerator until ready to eat. when ready to eat, remove about 15-30 minutes before serving and let sit on counter. Remove plastic wrap , scoop into serving bowl and serve.