In the cuisine of the Southwest, guacamole is used as a cocktail dip, or one of the toppings and/or fillings of
enchiladas, tacos, tostadas, or burritos. It is also wonderful as a cold sauce
for grilled meats or fish. There seem to be more versions of guacamole than there are avocados in this world.
This guacamole recipe follows the traditional
Mexican-style as the mixture must be chunky (never a puree), have a bit from
fresh chilies, and be perfumed with fresh cilantro. Good guacamole requires good avocados.
This recipe is best made with California-type avocados (Hass), those with rough, dark-green skins.
Guacamole does not keep well, so make it at the last moment before serving.
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Chunky Guacamole with Cilantro Recipe
Salsa & Guacamole,
Prep time: 20 min
a hard recipe to write down, as I usually just do it with as many avocados and
tomatoes that I have. I usually make a large batch of guacamole. Be creative!
3 tablespoons finely-chopped
chile pepper, cored, seeded, and finely chopped
2 tablespoons fresh-squeezed
1 ripe Hass
1/2 teaspoon cumin seeds, toasted (optional)
1/4 cup firmly-packed chopped fresh
Salt to taste
Coarsely-ground pepper to taste
Corn chips or
* I vary the amount of lime juice used according to my tastes at the time.
In a large bowl, combine tomato, onion, chile pepper, and lime juice; set aside.
Peel, seed, and dice the avocado:
Start by cutting the avocado lengthwise around the seed using a
sharp knife with a blade at least 2 inches longer than the avocado.
Place the avocado in the palm of your hand and insert. 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 freely.
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.
Add the diced avocado to the tomato mixture; gently stir together. NOTE: The lime juice will help keep the avocados from darkening.
Add cumin seeds, cilantro, salt, and pepper to the tomato/avocado mixture; stir until blended.
Let set at least 10 minute for the flavors to blend before serving.
Serve with your favorite corn chips.