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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Guacamole, Chunky Style

Guacamole (7)

Guacamole-1.jpg

Tex-Mex wouldn’t be the same without some great Guacamole. My recipe has a secret ingredient that will make your Guacamole pop! I tell you about that in a minute.

I’m a fan of a Chunky Style Guacamole with rather than one that looks like it been purèed. I like it to have lots of texture. As the Guacamole sits, the lime juice starts to break down the chunks of avocado giving the Guacamole a mixture of textures, but it’s never completely smooth.

I have a some diced red onion, a minced Fresno chili, diced and seeded plum tomatoes, the juice of a lime, and a container of store-bought fresh salsa. Yep, that’s my secret ingredient. You can find this salsa in the refrigerated section of the produce department, at your local grocery store. I like the medium, it’s not too hot but still has a slight kick.

Salsa is really close to being a Pico de Gallo in the sense that it has small diced tomatoes, onions, and jalapenos, except that it also contains lime juice. I love to use fresh salsa as an ingredient, especially in guacamole. I also prefer my guacamole to be on the chunky side rather than completely smooth.

I prefer Haas avocados. They are super buttery in flavor. When I’m buying avocados, I hold them in the palm of my and squeeze gently. A ripe avocado should yield to, a firm, gentle pressure, but shouldn’t be overly soft or mushy. I look for ones where the skins have just turned brown in color, still pretty firm, yet have a slight give when you press on them.

Guacamole (6)

Guacamole (1)

Prep Time: 10 minutes
Yields: 4 servings

Ingredients:
4 ripe Haas avocados, halved and pit removed (large dice)
1 seeded and minced Fresno chili (substitute jalapeno)
1/4 cup finely diced red onion
2 tablespoons finely chopped cilantro leaves
1/4 cup of fresh salsa (mild, medium, or hot), (substitute 1/3 cup seeded plum tomatoes, fine dice)
1 lime, juiced
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
Using a paring knife make slits in the flesh making sure not to go the way through the skin. I make a crisscross pattern and then scoop the flesh out with a spoon. Toss the chunks of avocado into a large mixing bowl. Add Kosher salt and black pepper. Next, add the diced onion, minced Fresno chili, cilantro, and lime juice. Using a hand-held sieve, drain the juice, as much as possible, from the salsa. Add the salsa to the rest of the ingredients. Mix gently to combine.

Place a piece of plastic wrap directly on top of the guacamole. This will prevent air from getting to the avocados and causing the guacamole to turn brown.

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