Chunky Guacamole

Mash one avocado for a creamy base, then fold in larger pieces so the finished guacamole stays chunky.

Makes: about 2½ cups, serving 4–6. Time: 15 minutes.

Ingredients

• 3 ripe Hass avocados, about 450 g flesh total
• ¼ cup finely diced white onion
• 2 tablespoons fresh lime juice, plus more to taste
• 3 tablespoons chopped cilantro
• 1 tablespoon finely minced jalapeño, seeds and ribs removed for milder heat
• ½ teaspoon fine sea salt, plus more to taste
• Optional: ⅓ cup diced, seeded and well-drained tomato

Method

1. Stir the onion, lime juice, jalapeño and salt together in a bowl. Let stand for 5 minutes while preparing the avocados.
2. Scoop one avocado into the bowl and mash with a fork until roughly creamy.
3. Cut the remaining avocado flesh into ½-inch pieces. Gently fold them into the mashed base with the cilantro and optional tomato. Stop mixing while distinct chunks remain.
4. Taste with a tortilla chip, if that is how you will serve it, then adjust the lime or salt. Serve immediately with chips, tacos or grilled vegetables.

Make ahead: Best freshly made. For a short wait, press food-safe wrap against the surface, cover and refrigerate until serving. Lime helps flavor the guacamole but does not prevent all browning.