Even with the perfect onion, you can ruin it with a bad chop. Diced is for people who want to see—and crunch—onion chunks. It’s bold, like wearing a sequin jacket to a funeral. Minced is for blending in, where the onion disappears into the avocado like a ninja. Both work, but I’m team minced for guac.
Why? Because a huge chunk of raw red onion is like getting a mouthful of wasabi—startling. A fine mince lets the flavor mingle everywhere. You get a little kick in every bite, not a surprise attack.
Pro tip: after mincing, press the onion with the flat of your knife. It releases those mild oils and makes it almost translucent. You’ll feel like a pro, even if you’re wearing pajama pants.
