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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

on April 29, 2015

 

Guacamole (1)

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

Ingredients:
4 ripe Haas avocados, halved and pits removed (large dice)
1 Fresno chili, seeded and minced (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, remove as much of the liquid from the salsa as possible then go ahead and add that to the rest of the ingredients. 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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