Chunky Guacamole
By Tested and perfected in the Sur la Table kitchen
Chunky Guacamole
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 1½ cups
- 2 large ripe avocados
- 1 tablespoon fresh lime juice, plus more to taste
- 2 plum tomatoes, cored and chopped into ¼-inch dice
- ¼ medium white onion, minced and rinsed under cold water
- 1 small jalapeno pepper, seeded and minced (optional), leave the seeds in for a spicier guacamole
- 1 small garlic clove, grated on a Microplane
- ¼ cup chopped fresh cilantro leaves
- Sea salt and freshly ground black pepper
Split avocados in half, remove the pits, and use a butter knife to carefully slice the avocado flesh into cubes. Scoop the avocado cubes out to the mixing bowl. Add lime juice and mash avocado with a potato masher to the desired chunky consistency. Add the rest of the ingredients and gently stir to combine. Taste and adjust seasoning with salt, pepper, and additional lime juice . Serve immediately. Leftovers can be kept in the refrigerator overnight by coating surface with a generous amount of lime juice and covering with plastic wrap.