Great news, my sister Tina is now taking the reins on all my photos moving forward. Photocoephotography.com. She’s also going to be directing, editing, and producing all my future videos.

Courtney, my original videographer, who I miss so much, has moved, and I’m pretty sure it’s just a matter of time before the wedding bells start ringing. I’m so happy for her and wish her the best in her future. You’re always in my thoughts, love you, girl.

Chunky or smooth, I think everyone who loves guacamole has their preference. For me, I like chunky-style guacamole.

Notably, there are three main types of avocados: Mexican, Guatemalan, and West Indian, with the avocados most commonly found around the world being Fuerte and Hass. The Hass avocado is known as the avocado pear or the alligator pear due to its pebbly, rough exterior. I prefer using the Haas variety because of its buttery texture.

Avocados are loaded with lots of good fat and are simply delicious. This is my Guacamole Three Ways.

Watch my video on Guacamole Three Ways and my other food videos on my channel, Always Home-Cooked. https://www.youtube.com/channel/UCtV_tL4u0KtEwkGvrX7T_Ww

Visit the link at the bottom of this post to check out my Mini Crab Tacos!

Prep Time: 30 minutes
Cook Time: 6-8 minutes
Total Time: 38 minutes
Yields: 4 to 6 servings per bowl
Equipment: large mixing bowl, chef’s knife, cutting board, paring knife, fruit masher, hand-held juicer, 3 serving bowls, 2 rimmed baking sheet pans, non-stick cooking spray

Ingredients for the Guacamole:
12 ripe Haas avocadoes, halved and pits and flesh removed, large dice
3/4 cup of red onion, finely diced
1/4 cup of lime juice, freshly squeezed
1/4 cup of fresh cilantro leaves, roughly chopped
2 tablespoons of kosher salt
2 teaspoons of black pepper, freshly-ground

Ingredients for the Pico de Gallo Guacamole:
1/3 of the prepared guacamole
1/4 cup of fresh store-bought Pico de Gallo
Garnish:
2 tablespoons of Cilantro leaves

Ingredients for the Mango Salsa with Strawberries Guacamole:
1/3 of the prepared guacamole
1/4 cup of fresh store-bought mango salsa
2 1/2 cups of fresh strawberries, hulled and finely diced
Garnish:
2 tablespoons of Cilantro leaves

Ingredients for the Guacamole with Fresh Crab Topping:
1/3 of the prepared guacamole
1 pound jumbo lump crab meat (check for shells), 1 cup of crab mixture for topping the guacamole. Reserve the remaining for the next recipe, mini crab tacos
1 1/2 limes, freshly-squeezed
1/4 cup of red onion, finely minced
1/4 cup Fresno Chili, seeded and minced
2 tablespoons fresh chives, finely minced
2 tablespoons of cilantro leaves, roughly chopped
1 tablespoon kosher salt
1 teaspoon of black pepper, freshly-ground

Ingredients for the Baked Wonton Chips:
20 wonton (square) wrappers, cut in half diagonally
2 tablespoons of chili powder, substitute Tajin
Garnish:
1 tablespoon of Kosher salt

Instructions:
Place a ripe avocado on a cutting board. Using a chef’s knife, cut it lengthwise around the seed. Cut into the avocado until the knife hits the seed, then rotate the fruit with one hand while keeping the knife steady with the other hand. Twist the avocado in half. Place a dishcloth in the palm of your hand, using the butt of the chef’s knife, hit the pit, twist, and the pit will come out attached to the knife. Carefully remove and discard the pit.

Using a paring knife, make slits in the flesh, making a criss-cross pattern. Be sure not to go through the skin. Take a spoon, scoop out the flesh, and toss the avocado into a large mixing bowl. Once you’ve added all 12 avocados to the bowl, use a fruit masher. Do not mash until completely smooth; you want to have bite-sized chunks for texture.

Add the remaining ingredients under the Guacamole list, and stir to combine. Divide the guacamole into three bowls.

In the first bowl, add the Pico de Gallo and stir to combine. Garnish with fresh cilantro leaves.

In the second bowl, add the Mango Salsa and stir to combine. Top with fresh diced strawberries. Garnish with fresh cilantro leaves.

In the third bowl, start by adding all the ingredients to the lump crab and stir to combine before topping the guacamole.

Instructions for the Baked Wonton Chips:
Preheat oven to 400°F.
Cut the square wontons diagonally in half. Spray two rimmed baking sheet pans with non-stick cooking spray. Arrange the triangle-shaped wontons in one even layer on a sheet pan. Liberally spray the non-stick cooking spray over the tops of the wontons and season with chili powder. Bake for 6-8 minutes or until crispy and beginning to brown. Lightly sprinkle with kosher salt while they’re hot.

There you have it, my Guacamole Three Ways.

Notes:
1) Before making any guacamole, I like to chill the avocados for at least 30 minutes.

2) If you are not serving the guacamole immediately, place a piece of plastic wrap directly on top (keeping all air out) of the guacamole. This will prevent the avocados from oxidizing and turning the guacamole brown. Right before you’re ready to serve, add the toppings.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2017/10/01/jumbo-lump-crab-two-ways/