Toni’s Chunky Guacamole

I came out of the womb cooking.  Call it my God-given, Latina right (and implied duty), which has earned me a pretty good reputation in the kitchen.  But, there are only two culinary accomplishments that I really pride myself on: the first is my collection of recipes taken from all over the world where I have substituted ingredients for healthier options, and the second is my tweaked-to-perfection chunky guacamole.  For my prized recipe, forget the chips; take a spoon and dig in!                



Truffle & Seaweed Chips

Toni’s Chunky Guacamole
Prep time
Cook time
Total time
Serves: 1 large bowl
  • 8 avocados
  • 4 (large) tomatoes
  • 1 (small) purple onion
  • 2 jalapeños
  • 2 serrano peppers
  • 4 garlic cloves
  • 1 (bunch) cilantro
  • 1 (jar) roasted chipotle salsa
  • 2 tbsp. ancho chili powder
  • 2 tbsp. cayenne pepper
  • 1 tbsp. onion salt
  • 2-3 tbsp. all-purpose seasoning
  • 2 tbsp. garlic powder
  1. Wash tomatoes, jalapeños, peppers, and cilantro.
  2. Peel purple onion and garlic cloves.
  3. De-stem cilantro.
  4. Dice tomatoes, onion, and cilantro into chunkier pieces.
  5. Place diced tomatoes on a paper towel to help remove excess juice.
  6. Dice jalapeños, peppers, and cloves into smaller pieces.
  7. Using a strainer, drain out some of the excess sauce from the jar of salsa, and capture the thicker mixture.

    Cooking Instructions
  8. In a large bowl, peel and deseed avocados.
  9. Next, take a large fork and mash avocados. Make sure to leave it chunky.
  10. Sprinkle evenly 1 ½ tbsp. of ancho chili powder and 1 ½ cayenne pepper.
  11. Sprinkle evenly All Purpose Seasoning.
  12. Add in tomatoes and onions, while stirring. Make sure to keep the mixture chunky or it’ll become too smooth.
  13. Add in garlic cloves, the remaining chunky salsa, onion salt, and garlic powder.
  14. Stir and keep chunky.
  15. Add in diced jalepeños and Serrano peppers.
  16. Stir the final mixture, while keeping the mixture chunky.
  17. Transfer the guacamole into a serving bowl.
  18. Sprinkle the rest of the ancho chili powder and cayenne pepper on top.
  19. Garnish with as much cilantro as desired.


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