September 05th, 2019

Chunky Guacamole 

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Dairy-Free, Vegetarian
PREP/COOK TIME: 20 min/0 min

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Guacamole

• 3 ripe avocados, cubed 
• 2 roma tomato, diced small
• 1/2 red onion, diced small
• 2 garlic cloves, diced very fine
• 1 jalepeno, diced very fine
• 3 limes, juiced
• 1/4 c. cilantro, chopped fine
• salt and pepper

1. First, you want to prepare the avocados.  Take your knife and place it perpendicular at the stem.  Do a clean slice down until you hit the pit, then circulate the knife and avocado until the incision is all the way around.  Put one hand on the top half and one hand on the bottom, twist until the two halves are close to perpendicular, then pull them apart. If the avocado is ripe, pull the pit out with your fingers or spoon.  If it's a little firm, take your knife, hit the pit where the knife is barely inside, twist, and pull out.  To cut the avocado, use a spoon to scoop it out as a whole half and place on the cutting board.  Chop roughly and put in a bowl.
2. Add the lime juice and salt/pepper and mash with a fork to a desired consistency.  Add the finely chopped garlic, jalepeno, tomatos, red onion, and cilantro into the smashed avocado and mix until incorporated.  Serve with chips or in a burrito...or even on  a shoe because it is that good!

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Me Cuisine Tips

• ​This is how I prefer my guacamole, but most are probably used to just straight avocados, lime juice, and salt/pepper.  I like different textures.
• Be sure to store in an airtight container so it doesn't oxidize and brown.
• Adds good flavor to nachos, tacos, and burritos.  It's bright and acidic from the cilantro and lime juice.