Homemade Chunky Guacamole

Homemade Chunky Guacamole


I’m pretending that it's warm outside - I have a margarita in my hand and a chip covered in guacamole in the other. There's about two months before that becomes a reality, but it doesn’t mean I can't make the guac or the margarita!

Guacamole is one of those foods that is best when it is made fresh.  Having ripe and fresh ingredients is a must when it comes to this Mexican dip. This recipe is enough for a few people or just two if you're both really hungry. 
You can tell when an avocado is fresh if you feel it slightly give when squeezed.  It shouldn’t be hard as a rock or really soft.  You can also tell by taking off the stem. If it is dark brown, it is not ok.  White is the color you are looking for. The best bet it to get it slightly hard avocado and check it each day to use when it is ready. 

Read below for how to make some of the best guacamole ever.

Chunky Guacamole

Two avocados
One vine ripe tomato
Fresh cilantro 
Red onion
Fresh lime juice
2 Tbsp Mayonnaise (Cool Whip)
Packet of guacamole powder (optional)
Tortilla chips for dipping

Run a knife (large chopping) the length of the avacodo all around the circumference (long way).  This will cut it in half.  Pull it apart with a few twists.  Using the same knife, strike it into the pit/seed in the middle with a brisk hacking motion and you will be able to pull out the pit/seed with the knife. Throw away the pit/seed.  

Scored each half of the avocado using the knife going veridically and horizontally.  Run a large spoon on the inside edge of the outer skin.  Put the pieces into a bowl and throw away the skin. Repeat the same steps with the other avocado. 

Put the guacamole powder or salt on the avocados pieces and mash with a fork.  This will mash the pieces into the consistency you prefer.

Chop the tomato,  cilantro, and red onion into small piece.  You can remove the seeds of the tomato by cutting it in half and using your finger to remove the middle seed.  This cuts down on the liquid in the guacamole. 

Add in the tomatoes, cilantro, and red onion to the avocado.  Mix in the mayonaise and the juice of a small lime. 

There is not a measurement on the onion or the cilantro because it is all preference.  I probably use about 1/4 cup of onion and 1/3 cup of cilantro.  I LOVE CILANTRO, but others might hate it.  The amount is totally up to you.

If the lime is not juicy, put it in the microwave for about 10 seconds and it will heat up the pulp enough to make it more juicy. 

Serve with tortilla chips or make your own.  It's easy.  Cut round flour tortilla into triangles, brush with oil and some salt, bake at 350 until lightly golden brown. 

Don't forget to make a margarita!

Popular Posts