Chunky guacamole with tomato and cilantro served beside tortilla chips and lime wedges at an outdoor gathering.

Betty’s Guacamole

Avocados: Use ripe avocados that yield slightly to gentle pressure without feeling mushy. Wash and dry them before cutting.
Tomato and Onion: Seed and drain the tomato so excess juice does not thin the guacamole. Finely dice the onion; for a milder bite, rinse it briefly under cold water and drain well.
Texture: Mash only until creamy but still slightly chunky, then fold the remaining ingredients gently so the avocado does not turn smooth.
Heat Level: Add the jalapeño gradually since the heat can vary from pepper to pepper. Removing the seeds and ribs makes it milder; wash your hands well after handling the pepper.
Make Ahead and Storage: Guacamole is best served fresh. To hold it briefly, press plastic wrap directly onto the surface, cover, and refrigerate for no more than a few hours. Do not leave it at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F.
Cheddar Variation: For Betty’s taco-night version, sprinkle a little shredded cheddar over the top just before serving.
Serving Suggestions: Serve with Vegetable Burritos , Turkey Enchiladas , Tamale Pie , or Tex-Mex Casserole .

Name: Betty’s Guacamole
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 ripe avocados; ¼ yellow onion; 1 globe tomato; 1 jalapeño; 1 tablespoon fresh lemon juice; ¼ teaspoon salt; As needed jalapeño; As needed cilantro

Betty leaves the avocado chunky, so every scoop has something to bite into. Jalapeño lends a little heat, while lemon keeps the whole bowl lively and fresh.

By Betty Lou Gardner15 minUpdated 2026-08-25

Betty’s Guacamole is simple in the best way: ripe avocados, a little tomato, onion, jalapeño, lemon juice, and salt. It is not trying to be restaurant guacamole with ten extra ingredients, and that is exactly why it works. Keep it a little chunky, serve it right after mixing, and let the avocado do most of the talking.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I never care for guacamole mashed until it is smooth as pudding. It tastes fresher to me when there are still a few soft pieces of avocado left in the bowl. If the jalapeño is a hot one, I use a little less and let folks add more at the table. When we have tacos for supper, I sometimes sprinkle a little shredded cheddar over the top, which the children never complain about.