Chunky Guacamole

Guacamole is one of those things a lot of people aren’t to sure about it. Avocado's are the main ingredient and according to my husband, you either love them or you hate them. There is no in-between in his eyes. Me? I’m found of them, but I love them when they’re made into Guacamole. The key to guac success is using a ripe avocado.  To check for ripeness, gently press the outside of it. If there is no give, it’s not ripe. If there is a bit of give, then your avocado is ready to eat. If there is a lot of give, the avocado could be bruised, or over ripe. In this case when you remove the outside of the avocado, you’ll find brown mushy spots. These might still be okay to eat, but give them a taste before you use them to make Guacamole.  There isn’t much you can go to prevent your avocado from turning brown once you cut into it. An acid such as lime or lemon juice will slow the process, so will covering with plastic wrap, pressing it down into the guacamole so that air can not reach it. However, after a day or so, you’ll still end up with it being brown on top.

What You Need:

2 ripe avocados
1/2 a red onion, finely diced
1 jalapeño or serano chili, seeded and minced
juice and zest of 1 lime
1 tbs finely chopped cilantro
1 small tomato, seeded and finely chopped
big pinch of salt

What To Do:


Slice the avocado in half, remove the pit and scoop the flesh out of the peel with a spoon. Place into a mixing bowl along with the rest of the ingredients. Use a fork to mash the avocado together with the rest of the ingredients, stirring also to combine. Sever with tortilla chips, tacos, carne asada, etc.