Chunky Guacamole

August 2, 2012 by Kenmore

Guac is good! This version has a spicy kick and a rustic texture that makes it perfect for dipping and scooping.


preparation time
0 mins

cook time




2 ripe avocados pits removed, flesh scooped out with a large spoon, put face down on a plate

0.25 cup red onion finely chopped

1 large clove garlic minced

1 chipotle in adobo sauce seeded and minced, plus 2 tsp. of the adobo sauce

2 teaspoons lime juice

2 tablespoons olive oil

0.25 cup cilantro chopped

1 teaspoons kosher salt

2 bags high quality corn chips


Step 1

Crush avocado with a fork until coarsely mashed. Add red onions, garlic, chipotle, adobo, lime juice, olive oil, cilantro and salt. Mix well.

Step 2

Mound guacamole in the middle of a serving platter and nestle the chips in a sunflower pattern around the dip. Garnish with a sprig of cilantro.

For Leftovers

Guacamole turns brown when old. To prevent browning, put the avocado pit in the leftovers and drizzle with olive oil. The next day, it's great on a steak or chicken sandwich. Recipe created by Parties That Cook®


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