Chunky Guacamole by Karl Cleveland Guacamole is one of my absolute favorite things and I've been trying to perfect my recipe for it for years. But, this is the first time that I've tried to write it down. The key to good guacamole is good avocados. An avocado that is not ripe can be pretty disgusting. Check to make sure your avocados are ripe by gently pressing the outside of the avocado. There should be a little give. If the avocados are hard, don't even bother with guacamole... it will not taste good! If there is a lot of give, the avocados might be past ripe. If they are brown inside when you slice them, all is lost. If they are not brown, but a bit too mushy, you may wish to taste test first before using. Guacamole is originally from Mexico. Apparently, the name is derived from two Aztec words—ahuacatl (avocado) and molli (sauce). All you really need for guacamole is ripe avocados, salt, and some lime juice. But personally, I can't understate the importance of the onions, jalapeños, and garlic too. Ingredients Servings: 6-8 people 6 ripe avocados, seeded and peeled 1/2 sweet onion, chopped 1/2 red onion, chopped 2 small Roma tomatoes, chopped 1 jalapeño pepper, stems and seeds removed, minced 1/2 clove of garlic, pressed or finely minced 1/4 cup cilantro (leaves and tender stems), finely chopped 2 limes, juice only 1 teaspoon garlic salt or salt (or 1/2 of both) 1/2 teaspoon of freshly grated black pepper A pinch of sugar optional 1/8 teaspoon cayenne pepper optional 1/8 teaspoon cumin optional Instructions Preparation Time: 15 minutes Cut avocados in half. Remove seed. Scoop out avocado from the peel. Cut the avocados into small cubes or chunks. Do NOT mash. Put in a mixing bowl and squeeze the juice of one lime over exposed avocados. Add the chopped onions, tomatoes, cilantro, garlic salt, black pepper, garlic, and jalapeño pepper, and then the remaining lime juice. Thoroughly mix all ingredients careful not to overly mash the avocados. A little mash is okay, but the avocados should remain chunky. This is meant to be eaten right after you make it. But, if you must prepare it in advanced, cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. Jalapeño peppers vary individually in their hotness. You may wish to add 1/2 the pepper to start if you are concerned it will be too spicy for you and then add some more to taste. Be careful handling the peppers; wash your hands after handling and do not touch your eyes. Serving Suggestions Guacamole goes great in tacos, burritos, and pretty much all mexican fare. But, my favorite is to enjoy it with warm, fresh tortilla chips, a cold cerveza, and some friends! Previous Recipe | Next Recipe