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Guacamole · Classic Chunky

Classic Chunky Guacamole

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for lime juice

    Instead of lime juice

    • Lemon juice: The same amount. Milder aroma; still bright.
    • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
    • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

    More for lime juice

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for white onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for jalapeño

    Instead of jalapeños

    • Serrano: About half as many. Hotter and brighter.
    • Poblano or Anaheim pepper: About half a poblano for each jalapeño. Much milder and earthier.
    • Canned diced green chiles: 2 tbsp for each jalapeño. Mild and soft; no crunch.

    All 4 swaps for jalapeños

    Wear gloves or wash your hands well after cutting hot peppers, and keep them away from your eyes.

  • Swaps for fresh cilantro

    Instead of cilantro

    • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
    • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
    • Thai basil or mint: Half as much. Sweeter and more perfumed.

    More for cilantro

Step 1 of 4

Cut each avocado in half around the pit and twist apart. Carefully remove the pit with a spoon, then scoop the flesh into a medium bowl.

Step 2 of 4

Add the lime juice and salt and mash with a potato masher or fork, leaving it a little chunky.

Step 3 of 4

Fold (how to fold) Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid
in the onion, jalapeño, cilantro and tomato.

Step 4 of 4

Taste with a chip and add more salt or lime until it's bright and well seasoned. Serve right away.

All done

Enjoy!

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Ingredients

  • Swaps for lime juice

    Instead of lime juice

    • Lemon juice: The same amount. Milder aroma; still bright.
    • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
    • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

    More for lime juice

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for white onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for jalapeño

    Instead of jalapeños

    • Serrano: About half as many. Hotter and brighter.
    • Poblano or Anaheim pepper: About half a poblano for each jalapeño. Much milder and earthier.
    • Canned diced green chiles: 2 tbsp for each jalapeño. Mild and soft; no crunch.

    All 4 swaps for jalapeños

    Wear gloves or wash your hands well after cutting hot peppers, and keep them away from your eyes.

  • Swaps for fresh cilantro

    Instead of cilantro

    • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
    • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
    • Thai basil or mint: Half as much. Sweeter and more perfumed.

    More for cilantro