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Betty’s Guacamole

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.

Chunky guacamole with tomato and cilantro served beside tortilla chips and lime wedges at an outdoor gathering.
Recipe link
Prep time15 min
Cook time0 min
Total time15 min
Course
Appetizer
Cuisine
Granny's Recipes
Difficulty
Easy
Est. calories / serving
75

Ingredients

Guacamole

  • 2 ripe avocados — halved and pitted
  • ¼ yellow onion — finely diced
  • 1 globe tomato — seeded, diced, excess juice drained
  • 1 jalapeño — finely diced; seeds and ribs removed for less heat
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt (optional) — plus more to taste

Garnish

  • As needed jalapeño — thinly sliced
  • As needed cilantro — chopped

Instructions

  1. Mash the Avocados: No heat is needed. Scoop the avocado flesh into a medium mixing bowl and mash with a fork for about 30 seconds, until creamy but still slightly chunky.2 ripe avocados
  2. Add the Vegetables: Fold in the onion, drained tomato, and half of the jalapeño for about 15 seconds, just until evenly distributed. Taste the heat and add as much of the remaining jalapeño as desired.¼ yellow onion, 1 globe tomato, 1 jalapeño
  3. Season the Guacamole: Add the lemon juice and salt. Fold for about 10 seconds, just until combined, then taste and add more salt if needed. Stop mixing while a few soft avocado pieces remain.1 tablespoon fresh lemon juice, ¼ teaspoon salt
  4. Serve: Transfer the guacamole to a serving bowl and garnish with sliced jalapeño and cilantro, if using. Serve immediately with chips or tacos.sliced jalapeño, cilantro

Notes

  • 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.

Nutrition (Approximate Per Serving)

Yield

About 1½ cups — Serving size: About ¼ cup

Calories
75
Carbohydrates
5 g
Protein
1 g
Fat
6.5 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
100 mg
Fiber
3.5 g
Total Sugars
0.9 g

Equipment

  • Medium mixing bowl
  • Fork or potato masher
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Citrus juicer (Optional.)
  • Serving bowl