Chunky Guacamole with Chilli Oil

A white serving bowl with chunky guacamole drizzled with chilli oil and garnished with chopped parsley.

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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!

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Mexican

Diet: Vegan

Servings: people

Calories: 207kcal

Author: Daniela Apostol

Ingredients

2 ripe avocadoes
¼ red onion
2 tomatoes on the vine
1 tablespoon lime juice
¼ teaspoon sea salt
⅛ teaspoon ground black pepper
1 tablespoon chilli oil ( or chilli crisp)
1 tablespoon fresh parsley ( or coriander / cilantro)

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