Homepage   |    Shop Spices & Blends   |    Recipes & More   |    About Us

Chunky Guacamole Dip

Chunky Guacamole recipe by SeasonWithSpice.com

Mexican cuisine is still foreign throughout Southeast Asia. 

With the exception of a Mexican restaurant here and there in major cities and along the “Lonely Planet Trail”, dishes like tacos, quesadillas, or tamales do not exist. 

But that doesn’t mean Mexican foods are foreign. Avocados, guavas, corn, tomatoes, beans, chocolate, vanilla, and of course chili peppers, are a part of everyday life here.  All foods originating from Mexico that made their way to the region along the Spice Route half a millennium ago.

guacamole ingredients of hass avocado, tomato, red onion, cloves of garlic, fcilantro leaves, fresh red chili pepper, lime

As was the case with the people of Okinawa deciding to use turmeric for tea, it is always fascinating to see how cultures incorporate new foods and spices into their local dishes.  When the avocado journeyed across the world from Mexico to Southeast Asia, the fruit found its way into milkshakes. 

I like the occasional avocado milkshake, but for me, the avocado is forever Mexican.  It’s forever Guacamole.

Chunky guacamole recipe by SeasonWithSpice.com

A chunky mix of avocado, tomato, garlic, onion, chili pepper, cilantro, lime, and a light touch of spices (cumin, ancho chili powder and some Zesty Lime Sea Salt!!).

Guacamole is the dip that always runs out before my chips do.  Especially when a particular Malaysian is sitting beside me…

Chunky guacamole recipe by SeasonWithSpice.com

buy chipotle powder online at season with spice shop

Chunky Guacamole recipe by Season with Spice

2 ripe avocados – sliced in cubes (see video below)
2 tomatoes – chopped and seeds removed
1 small red onion – diced
2 cloves garlic - minced
1 red serrano chili pepper (optional) – chopped and seeds removed
A few squeezes of fresh lime juice
Bunch of cilantro leaves – chopped
Zesty Lime Sea Salt to taste
1/4 tsp of freshly ground black pepper, or to taste

Guacamole seasoning:
1/4 tsp of Season with Spice's ground cumin
Pinch of Season with Spice's ancho chili powder

1. Prepare all ingredients first before cutting open avocado, since the fruit will begin to oxidize.
2. In a mixing bowl, combine tomatoes, onion, garlic, and chopped chili pepper (if using).
3. Slice open avocados, remove pit, cut fruit into cubes, and add into the mixing bowl. Squeeze in lime juice to help counteract the oxidation (browning) of the avocado fruit.
4. Mash avocado with a fork to get desired consistency (leave some in larger chunks for texture!).  Add in ground cumin and ancho chili powder. Mix everything well. Season with zesty lime sea salt and freshly ground black pepper.  Finally add in chopped cilantro. Stir to combine. Taste to adjust any seasonings if needed. Squeeze in more lime juice if desired. Enjoy!

Chunky Guacamole recipe by SeasonWithSpice.com


BiteMyCake said...

A few years back, you couldn't find ingredients like avocado on Croatian market. Thankfully, they started importing it so we can enjoy guacamole. I love this dip and I always make it slightly different, I never use the same recipe.

Arudhi@Aboxofkitchen said...

Isn`t this amazing or what, last night I was thinking to whip up this guacamole for our movie night this week and now I found it here?? That guacamole looks so addictive!

Nami | Just One Cookbook said...

Wow your guacamole does look like good one! My son loves guacamole lately and he didn't even like Mexican last year. I'm so happy that kids started to enjoy Mexican food because for a longest time we couldn't eat at Mexican restaurant... I'm keeping this recipe and will try it one day at home. My son will be super happy~~!

Shen Chen said...

You guys take amazing photos, I love how the different fruits/veggie stands out against the black background. The guacamole is making my mouth water.

wok with ray said...

Personally, chunky guacamole is a lot better than the creamy version. I want to be able to chew those robust pieces of avocados and other veggies, along with the chips. Great photos there, Mark! :)

seasonwithspice said...

Hi Tamara, you're right, it's such a great dip to experiment with different flavors

seasonwithspice said...

Thanks Arudhi

seasonwithspice said...

Hi Nami, I'm impressed your son already likes guacamole. I didn't start eating the healthy concoction until I was an adult. I always stuck with the salsa and chips combo as a kid.

seasonwithspice said...

Thanks Shen Chen, you guys too on Just One Cookbook

seasonwithspice said...

Thanks Ray, couldn't agree more. It has to be chunky...

PencilKitchen said...

i love it chunky too!

Purabi Naha said...

Wow, what a twist with the "chunk" into a normal guacamole! I loved your idea. Is this blog on facebook?

Simply Tia said...

Will have to try. Looks great!

seasonwithspice said...

Thanks Purabi, you can find the link to our Facebook page on the sidebar.

The Americaine said...

I completely agree about the chunkiness of guacamole. Here in France they make it into a puree and it's just not the same. At the place I worked it would almost bring a tear to my eye as I watched a coworker massacre the poor avocados with the food processor. Just because you but cilantro in it doesn't make it guac! Fools. But this, this looks delicious!

seasonwithspice said...


seasonwithspice said...

Puree? That is a traumatic experience. Maybe the French should skip the guacamole and make avocado shakes...

SeasonWithSpice said...

I went to a party and they had guacamole dip. They had made it hours before and it still looked fresh made. They had the 2 pits sitting in the dip. As long as the pit stays in the dip it doesn't turn brown. This is my favorite dip so the pit will be left in from now on.

Post a Comment