Let's Dish With Linda Lou

Taste The Love

Guacamole, Chunky-Style

on April 29, 2015

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Chunky or smooth, I think everyone who loves guacamole has their preference. For me, I like guacamole to have chunks of avocado that I’m able to see.

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 the pebbly, rough exterior. I prefer using the Haas variety, because of their buttery texture.

Avocados are loaded with lots of good fat and are simply delicious. This is my Guacamole, Chunky-Style.

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Prep Time: 10 minutes
Yields: 4 servings
Equipment: large mixing bowl, chef’s knife, paring knife

Ingredients:
4 ripe Haas avocados, halved and pits removed (large dice)
1 Fresno chili, seeded and minced (substitute jalapeno)
1/4 cup red onion, finely diced
2 tablespoons cilantro leaves, roughly chopped
1/4 cup of fresh store-bought Pico de gallo/fresh salsa (choose mild, medium, or hot), substitute 1/3 cup of plum tomatoes, seeded, diced, and drained
1 lime, juiced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
Place a ripe avocado on a cutting board, or if you’re comfortable in the palm of your hand. 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 in the other hand.

Using a spoon, scoop out the avocado make slits in the flesh making sure not to go the way through the skin.Toss the avocado into a large mixing bowl. Add Kosher salt and fresh ground black pepper. Next, add the finely diced onion, minced Fresno chili, cilantro, fresh Pico de gallo, and lime juice. Gently mix to combine.

Place a piece of plastic wrap directly on top (keeping air out) of the guacamole. This will prevent the avocados from oxidizing and turning the guacamole brown.

This is my Guacamole, Chunky-Style.


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