Chunky Guacamole

One of my favorite condiments or dips is guacamole.  I like it’s creaminess and earthiness.  Spiced just right it goes wonderfully with tacos, tostadas or just plain tortilla chips.  Sometimes though I’m more in the mood for something chunky not smooth like instant mashed potatoes.  For a get together last year I made some Chunky Guacamole and it was a hit, so I’m sharing it with you.  This way you can have the same great flavors of guacamole with a little twist; just change things up a bit.  Your dinner or game day guest will thank you for it.

Chunky Guacamole

3 medium tomatoes, diced (I like juicy ones)

2 medium Haas avocados, pitted,  diced and peeled

1 small onion, diced

1 garlic clove, minced

1 jalapeño pepper, diced

1/2 a bunch of cilantro, chopped fine

juice from 1/2 a lime

salt to taste

Dice and chop the ingredients as indicated.  Put all but the avocado together in a bowl, squeeze the lime juice over the top, season with salt and mix evenly.  Carefully fold in the avocado at the end taking care not to mash up the chunks too much. This can be consumed immediately or allowed to marinate in the refrigerator for 15 to 30 minutes before serving.  It is typically best to consume it the day it is made as the salt and lime will continue to macerate the ingredients the longer it sits.

This is a great accompaniment to rice, chips, tacos, pinto beans or anything you can think of that you like with regular guac.

As peppers may differ in their level of heat you can add more or less to suit your taste.  Typically, the smaller and more thin the jalapeño the hotter it is.  To reduce the heat you can always remove the seeds and the pith, but please wear rubber gloves when you do this because the capsicum in the pepper will still get on your hands and can burn you later.  Hand washing isn’t always a successful method of removal.

If part of this recipe looks familiar, it is.  Check out Pico de Gallo.

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