This creamy, chunky guacamole blends ripe avocado with fresh chilies, coriander, onion, and lime for an authentic and vibrant dip. Finished with diced tomatoes and optional queso fresco, it’s perfect served with crispy corn tortilla chips.
Choose a ripe avocado that is greenish-yellow—not too dark or overly green—and check the stem. If it’s yellow-brown, the avocado is overripe and unsuitable.
Using a large knife, cut the avocado by holding it firmly at the base. Slice around the pit, then twist the two halves in opposite directions to separate them.
Carefully loosen the pit with the knife and remove it by pressing with a finger or the knife.
Scoop the avocado flesh out of the skin using a spoon and place it on a cutting board.
Dice the avocado into roughly 1-inch chunks, taking care not to injure yourself.
Halve the onion—remove the top and bottom, then cut it in half crosswise. Dice the onion into small pieces without cutting all the way through the base to keep it intact and easier to chop.
Dice the entire jalapeño pepper, including seeds if you like more heat, into small pieces.
Add the chopped onion and jalapeño to a bowl.
Squeeze fresh lime juice over the ingredients—avoid adding too much to prevent the guacamole from becoming overly tart.
Add chopped fresh coriander leaves, ideally with tender stems for richer flavor.