| Chunky Guacamole
Mexican
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| Guacamole lends a cooling element when part of a spicy meal. It can also serve as an appetizer dip with sturdy corn chips. This version adds subtle pops of flavors with bits of jalapeño, tomatillo, onion, and luscious chunks of perfect avocados. To spice it up, add more jalapeño or a dash of chile powder. Make this with avocados that are at their peak of ripeness. |
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| Ingredients |
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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; more for garnish
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Steps
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| 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 to 30 minutes to let flavors meld. |
| | 4 | Present in a bowl with a garnish of cilantro leaves. |
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| Yield |
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original recipe yield: 4 servings
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