Chunky Guacamole
Judy Bolton
folks," as my guacamole-loving Mom would say.
Chunky Guacamole
from the Episode: Fajitas and Margaritas, Tex-Mex Favorites (America's
Test Kitchen) To minimize the risk of discoloration, prepare the minced
ingredients first so they are ready to mix with the avocados as soon as
they are cut.
Makes 2 1/2 to 3 cups
3 medium avocados, ripe, (preferably Hass)
2 tablespoons minced onion
1 medium clove garlic, minced
1 small jalapeño chile, minced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon table salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice
Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash
flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if
using) with tines of a fork until just combined. Halve and pit remaining
two avocados, and prepare. Gently scoop out avocado into bowl with mashed
avocado mixture. Sprinkle lime juice over diced avocado and mix entire
contents of bowl lightly with fork until combined but still chunky. Adjust
seasoning with salt, if necessary, and serve. (Can be covered with plastic
wrap, pressed directly onto surface of mixture, and refrigerated up to one
day. Return guacamole to room temperature, removing plastic wrap at the
last moment, before serving).
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