Lunch & Dinner, Recipes, Snacks

Chunky Guacamole

Dude, I love guacamole—but only when it’s done right. I don’t like it mushy or weak, and the avocados have to be perfectly right. It’s tricky to perfect guacamole, because so much is out of your control. When Mister BS and I lived in the country for a year, we would celebrate finding a suitable avocado. It was a rare treat. In Lawrence, it’s easier to find avocados, but often you can’t plan ahead when you want to enjoy your guacamole. You just have to buy underripe avocados and wait for the perfect moment to enjoy them.


But that’s part of the appeal of guacamole. Some night, you’ll come home, not want to actually cook dinner, and you’ll have perfectly ripe avocados calling your name. It’s the perfect excuse to have guacamole and chips for dinner!


Okay, you could actually make it more of a meal by throwing together some fajitas or a bean and cheese burrito. But let’s be honest. Some nights you just need some blue corn chips and a mango margarita on the side.


I like my guacamole a little chunky, a little spicy, and with lots of cilantro. Others have different methods, but this is the simplest and best kind, in my opinion, but you can always improvise.


It’s the perfect mid-week treat to enjoy on the back patio.


Chunky Guacamole


  • 3 ripe avocados
  • 3 green onions
  • 1 jalapeño
  • 1 clove garlic
  • 4 cherry tomatoes
  • juice of 1/2 lime
  • 1 oz chopped cilantro
  • sprinkling of salt


  1. Make sure your avocado is ripe. It shouldn’t be rock hard—that means it is underripe—but it shouldn’t bee too soft, either. It should be a nice green color — if it’s turning too yellow or brown, it’s past it’s prime. The green flesh should come off easily from the peel. It’s it’s sticking, it’s probably a little underripe. With trial and error, you’ll get to where you can tell just by holding it.

  2. Mash the avocado in a bowl with a fork. I like to leave some smaller chunks in mine, but if you like it smooth, go ahead and mash away or even stir in a little greek yogurt or sour cream.

  3. Chop the green onion, tomatoes, cilantro, garlic, and jalapeño. Add to the avocado. Squeeze lime over it and sprinkle with salt, then give it a good stir.

  4. Serve with blue corn chips. My favorite brands are the organic “garden of eatin'” brand or the Target brand with the flax seeds. Both are sturdy enough to hold up to a good dip.

You’re probably going to want a mango margarita, too. Come on. You deserve it!

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