Chunky Guacamole
Recipe: #29081
February 18, 2018
Categories: Avocado, Appetizers, Mexican, Cinco de Mayo, Picnic, St Patricks Day, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"I clipped this recipe from the St. Louis Post Dispatch newspaper years ago, and then it got lost in my recipe box. Now that I have it online, I'm committed to making it soon! I don't like hot and spicy, so I'll leave out the jalapeno pepper. I also think you could add chopped tomatoes if you want to, but authentic Mexican guac only adds tomatoes to stretch it out for more people or avoid having to make separate pico de gallo. Also, be sure to use pebbly skinned small Haas avocados, not larger smooth skinned avocados. And don't sub lemon juice for lime juice. It won't be as good!"
Ingredients
Nutritional
- Serving Size: 1 (179.5 g)
- Calories 221.5
- Total Fat - 18.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 0 mg
- Sodium - 12.3 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 10 g
- Sugars - 1.9 g
- Protein - 3.1 g
- Calcium - 33.6 mg
- Iron - 1.2 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Halve 1 avocado, remove pit and scoop out flesh into medium bowl, cutting away any dark spots. With tines of fork, mash flesh lightly as you combine it with onion, garlic, jalepeno, cilantro, 1/3 teaspoon salt and cumin.
Step 2
Halve, pit and cube remaining 2 avocados. Discard any dark spots. Add cubes to bowl with mashed avocado mixture.
Step 3
Sprinkle lime juice over diced avocado, mix all lightly with fork until combined but still chunky.
Step 4
Add more salt if needed.
Step 5
Serve immediately, or cover with plastic wrap, pressing it down to eliminate all air from the surface of guac. Can be refrigerated up to 1 day. When ready to serve, bring to room temperature, removing plastic wrap at last possible moment.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use pebbly skinned small Haas avocados, not larger smooth skinned avocados.
- Do not substitute lemon juice for lime juice - it won't be as good!
- Substitute diced tomatoes for the jalapeno pepper for a milder flavor. The benefit of this substitution is that it will make the guacamole milder in flavor and still provide a crunchy texture. The thinking behind this substitution is to add a vegetable that will provide texture and flavor without the heat of the jalapeno pepper.
- Substitute lemon juice for lime juice for a more tart flavor. The benefit of this substitution is that it will make the guacamole more tart in flavor. The thinking behind this substitution is to add a citrus flavor that will provide a more tart taste than the lime juice.
Mango Guacamole Substitute the diced avocado with an equal amount of diced mango. Omit the jalapeno pepper and add 2 tablespoons of diced red onion. Increase the cilantro to 1/3 cup and add 1/4 teaspoon of chili powder.
Mexican Street Corn: This classic Mexican side dish is the perfect accompaniment to the chunky guacamole. The sweetness of the corn and the creamy texture of the guacamole will make a delicious combination. The addition of Cotija cheese and chili powder will add a nice kick of flavor to the dish.
Chili-Lime Shrimp: This flavorful shrimp dish is a great complement to the Mexican Street Corn. The spicy chili and tangy lime flavors will add a nice contrast to the sweetness of the corn. The shrimp is also a great source of protein and can help to round out the meal.
FAQ
Q: What type of avocados should I use?
A: For this recipe, you should use small pebbly skinned Haas avocados, not larger smooth skinned avocados.
Q: How long will the guacamole stay fresh?
A: The guacamole should remain fresh for 2 to 3 days if stored in an airtight container in the refrigerator.
5 Reviews
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Fun facts:
Did you know that the term 'guacamole' has been around since the 16th century? It was first used by the Aztecs, who mashed avocados with a mortar and pestle to create a sauce they called 'ahuaca-mulli'.
In the 1950s, the famous American actress, singer and dancer Ava Gardner was said to be a fan of guacamole. She even had her own special recipe for it that she would serve to her guests at parties.