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Chunky Guacamole

Mexican

Guacamole lends a cooling element when served with a spicy meal. This version adds subtle pops of other flavors with its bits of jalapeño, tomatillo, and luscious chunks of perfect avocados. Make this with avocados that are at their peak of ripeness. If serving solo as a dip find fresh, relatively sturdy corn ships. To spice it up add a bit of chile powder or more jalapeño.
Ingredients
2 large firm, ripe avocados (Haas preferred)
1 tablespoon onion, finely chopped
1 tomatillo, outer husk removed, finely chopped (optional)
1/2 jalapeño pepper, minced
2 tablespoons Salsa Casera
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander seed
1 tablespoon lime or lemon juice
1 tablespoon fresh cilantro, chopped
Steps
1 Choose the firmest avocado and peel, remove pit, and cut into 1/2-inch chunks. Set aside.

2 Peel and remove pit from second avocado and place flesh in mixing bowl. Lightly mash, then add other ingredients except avocado chunks. Mix well, mashing almost into a sauce. Taste and adjust seasoning if necessary.

3 Fold in chunks of avocado. Let sit for 15-30 minutes to let flavors meld. Garnish with a few cilantro leaves, then serve.


Yield
servings  use metric
original recipe yield: 4 servings

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