This version of guacamole was shared with me by Marisela Reyna of Hillsboro, Oregon. I really like this chunky version
of guacamole over the mashed ones. It can be served as an appetizer or a salad with either corn or flour tortillas. I normally just make this dish by tossing in
the amount of ingredients I have. The recipe below is just an estimate of ingredients. Feel free to add or delete what you want, but the recipe is
great just as it is!
Learn all about
Avocados and Avocado History.
Chunky Guacamole Dip Recipe:
Yields: serves many
Prep time: 20 min
4 to 5 ripe
avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces
2 to 3 tablespoons fresh-squeezed
lime juice (for sprinkling over the avocadoes after cut)
4 to 5 medium
tomatoes, peeled, seeded and diced*
1/2 medium-size onion, finely minced
chile pepper of your choice, finely minced
salt to taste
1 bunch finely-chopped fresh
Corn Tortillas or
Flour Tortillas (optional)
How To Peel Fresh Tomatoes.
To cut the avocado, place it in the palm of your hand and insert a sharp
knife with a blade at least 2 inches longer than the avocado. Without
moving the knife, roll the avocado around, slicing it top to bottom and
back to the top. A gentle twist will separate the two halves of the
avocado, exposing the meat and the seed inside.
To remove the seed,
carefully “hit” the seed with the knife so it pierces it about 1/4 inch
or so. Turn the knife with the seed, and it will come loose from the
inner flesh so you can easily lift it up and out of the avocado. To
remove the seed from your knife, pinch the seed by placing your fingers
over the knife blade (blunt side) and squeeze as though you are pinching
the end of the avocado. It should pop off from the knife and fall
Score the inner meat with a butter knife both horizontally and
laterally. These will be the cubes when the skin is turned towards
inside out. If the avocado is ripe flesh should fall out as the skin is
turned. Repeat this with the remaining avocados. Place the cubes into a
medium sized bowl and sprinkle with the lime juice; set aside.
In a large bowl, combine tomatoes, onion, chile pepper, and salt. Gently
stir in the avocado cubes and cilantro.
Guacamole is best served right after it is made. If you can not serve it
immediately after making, cover with plastic wrap and refrigerate until ready to be served
(can be stored in the refrigerator for up to 2 to 3 hours).
Let come to room
temperature before serving. Serve as a salad or as a dip with corn or flour tortillas.
Makes a large batch to feed a lot
of hungry people!
Linda Stradley - By
What's Cooking America© copyright 2004-2014 by Linda Stradley - United States
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