Mexican Chunky Guacamole is so easy to make and flavorful tasting. Using simple ingredients such as avocado, serrano peppers, tomatoes, onions, cilantro, lime juice, and salted to taste. This Mexican Chunky Guacamole tastes the best when freshly served on homemade tortilla chips.
Mexican Chunky Guacamole comes together in about 10 minutes. I like to serve mine fresh. However, this recipe can be made in advance if prepared and stored correctly. See the tips and tricks for the best results to keep your Guacamole fresh looking until served.
Tips and Tricks to keep the Mexican Chunky Guacamole fresh
There are a few ways to keep Guacamole looking its best if it needs to be stored. Serving fresh is best, but if you need to make it in advance, here are a few tricks you can use.
Place the Guacamoke in an airtight container. Squeeze a bit of lemon or lime juice over the top of the Guacamole. Place a piece of plastic wrap over the top, lightly push down to where it is touching the Guacamole, and place an airtight lid over it—put it in the refrigerator. This may prevent browning, for the most part, about 24-48 hours.
Place the Mexican Chunky Guacamole in an airtight container with a tight-fitting lid. Pack the Guacamole tightly in the container, pressing out any air with the back of a spoon. Slowly add some lukewarm water over the top of the Guacamole. Be sure to cover it with a tight-fitting lid. When ready to serve, remove the lid and gently pour the water out. Stir up the Guacamole before serving. It prevents growing for about 24 hours.
Equipment needed for Mexican Chunky Guacamole
Medium bowl or a Molcajete
Clean cutting board
Sharp knife to chop and slice ingredients
Spoon to remove the avocado pulp from the skin
Ingredients needed for the recipe
Plum or Roma tomatoes
Lemon or lime juice
Homemade Tortilla chips or store-bought to serve
When purchasing the components, you will want fresh ingredients from the produce section or Farmer’s Market. Organic is not always necessary but usually better quality. Look for local ingredients when possible.
Mexican Chunky Guacamole
- Medium bowl or a Molcajete
- Clean cutting board
- Sharp knife
- Juicer- optional
- 2 Serrano peppers remove seeds. Thinly slice
- ⅔ White onion diced
- 2 cloves Garlic minced. *optional*
- 2 Plum tomatoes Remove seeds and pulp. Dice.
- 8 sprigs Cilantro finely chopped
- Kosher salt to own taste
- 1 Tablespoon Fresh lime juice or lemon
- Sliced serrano peppers
- Diced tomatoes
- Gather all ingredients and equipment needed for the recipe. Prep all ingredients as described in the notes.
- Place all ingredients in a medium bowl and gently combine. Sprinkle a little extra lime or lemon juice over the top. Garnish if desired.
- Serve with homemade or fresh tortilla chips.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2023-2013. Unauthorized use and duplication of content/ material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with proper and specific direction to the original content. Images provided by The Los Muertos Crew – crs.rojas