Chunky Guacamole with Chilli Oil, a bold twist on the classic Mexican guacamole recipe. Roughly chopped avocados, juicy tomatoes and red onion, seasoned nicely with salt, pepper and lime juice, then drizzled with a rich, garlicky chilli oil and garnished with fresh parsley, this is the perfect balance between creamy and cool, warm and spicy. Serve it with tortilla chips, tacos, grilled meats or spread it onto toast, this guacamole is just incredibly delicious!
It has taken me quite a while to publish a guacamole recipe, about 10 years to be more precise! But this is not your average guacamole, it has a next-level flavour update that is too good not to share with you!
By adding a drizzle of chilli oil you transform a traditional dip into a deeply flavourful dish full of umami richness that pairs perfectly well with the creaminess of the avocadoes.
For my fusion-style guac I used Lee Kum Kee Chilli Oil which adds garlic flavour, warmth and depthy. Honestly, this is the very best chilli oil out there! We literally add it to pretty much anything we eat, from dips and spreads, to pasta and rice dishes, etc.
It's not just a chilli-infused oil, but it also has visible garlic and chilli bits that create a lovely texture and add even more flavour to any dish it's drizzled over. We usually find it in Asian shops or the international aisle in larger supermarkets.
Keeping the guacamole chunky gives it a rustic touch, and makes it more visually appealing. I have quite a few other Mexican recipes which would also go very nicely with this guacamole.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- avocadoes - to choose the best avocado, gently press it in the palm of your hand, if it's too touch, it's underripe, if it feels mushy or sunken, it's past its best and probably beginning to brown
- lime - adds freshness and a zesty touch, it can be swapped for lemon juice if that's all you have around
- tomatoes - go for juicy and well ripe tomatoes for the best taste and texture
- parsley - yes, parsley! I know that traditionally guacamole is made with coriander / cilantro, but sorry, not a fan of it, never have been and never will be, so yeah, parsley for me! By all means, you can use fresh coriander if you wish!
- onion - red onion is more visually appealing in salads and dips, I would definitely go for it rather than the regular onion
- salt & pepper - to taste
- chilli oil - I would drizzle it over the guac once it's made, rather than mix it with the rest of the ingredients, we don't want it to overpower the avocadoes, after all, they are the star of the show. You can also use chilli crisp, which has even more bits in.
Step-by-step photos and instructions
- using a sharp knife, cut each avocado lengthways around the pit
- twist the two halves apart
- scoop the pit out, and score the avocado flesh into small cubes
- use a spoon to scoop the avocado pieces into a bowl
- add the chopped tomatoes and onion, season with salt and pepper and add the lime juice and half of the chopped parsley
- mix well to get a chunky guacamole
- transfer it into a serving bowl, drizzle the chilli oil over and garnish with extra chopped parsley
Expert tips
It's crucial to use perfectly ripe avocadoes for this recipe. Just like mangoes, avocadoes can go easily from not ready yet to mushy and brown. Underripe avocadoes are tough and tasteless, overripe taste off and are very unappealing.
Drizzle the chilli oil at the end, it will create a beautiful contrast and prevents the dip from becoming too oily and too spicy. You can use both the oil and the crispy bits, they add a lovely texture.
This dip is naturally gluten-free and vegan, which means everyone gets to enjoy it! It's best fresh, so either make it just before you serve it, or a few hours ahead for the best colour and texture.
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Chunky Guacamole with Chilli Oil
Ingredients
- 2 ripe avocadoes
- ¼ red onion
- 2 tomatoes on the vine
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
- â…› teaspoon ground black pepper
- 1 tablespoon chilli oil ( or chilli crisp)
- 1 tablespoon fresh parsley ( or coriander / cilantro)
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Instructions
- Using a sharp knife, cut each avocado lengthways around the pit.
- Twist the two halves apart, and scoop the pit out.
- Score the avocado flesh into small cubes and use a spoon to scoop the avocado pieces into a bowl.
- Add the chopped tomatoes and finely chopped-onion, season with salt and pepper and add the lime juice and half of the chopped parsley.
- Mix well to get a chunky guacamole, then transfer it into a serving bowl.
- Drizzle the chilli oil over and garnish with extra chopped parsley.
- Serve immediately or refrigerate for a few hours to keep it fresh.
Video
Notes
- use perfectly ripe avocadoes, underripe avocadoes are tough and tasteless, overripe taste off and are very unappealing.
- drizzle the chilli oil at the end, it will create a beautiful contrast and prevents the dip from becoming too oily and too spicy.
- You can use both the oil and the crispy bits, they add a lovely texture.
Nutrition
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