Chunky Guacamole Recipe
One of my favorite items to get when going to a Mexican restaurant, is chips and guac. When I say guac, I mean REAL guacamole. None of the "add water and mix" stuff. Being in southern California has raised my standards for Mexican food, and thereby guacamole. It makes me oh so sad when I order guac and what they serve me is a watery mush with barely recognizable avocado. Creamy, chunky, spicy, and FRESH are the words I am looking for to describe the perfect guacamole. So I set off to make my own restaurant style guacamole.
2 medium sized ripe avocados (peeled, seeded, and diced)
3/8 tsp salt (plus more to taste)
1/2 tsp garlic powder
1/8 tsp cayenne pepper powder
1 Roma tomato (diced)
3 tbsp chopped red onion
Juice of 1/2 a small lime
Optional: 1/4 Jalapeno (seeded and finely chopped)
Yield: 1.5-2 cups (depending on size of avocados)
1. In a large bowl, mash up the diced avocados. I like to leave a few lingering avocado chunks un-mashed.
2. Add salt, garlic powder, and cayenne pepper powder and mix thoroughly. (You can add additional salt to taste - I find that tortilla chips are usually salty already so I try not to add too much salt to the guacamole)
3. Mix in the diced tomato and chopped red onion. If you want an extra kick, add 1/4 to 1/2 a finely chopped jalapeno. Make sure the seeds are removed! (or leave them if you like it extra spicy). I would recommend adding a little bit at a time and tasting after each mix to achieve the spice level you like. You can always add more but it would be a big pain to pick out those tiny jalapeno pieces if you went too far.
4. Add juice of 1/2 a lime and mix thoroughly. Cover and refrigerate for 30 minutes to let the flavors blend before serving.
5. If you plan on making this dish ahead, do not mix in the lime juice. Place the avocado seeds back in the bowl with the guacamole and squeeze 1/2 a lime over the top of the guacamole. Cover with plastic wrap or place in a container and refrigerate. When you are ready to eat, stir the guacamole to mix in the lime juice that was on top and remove the avocado seeds. (This step helps to prevent oxidation and browning of your guacamole). I would recommend serving the guacamole within 3-4 hours of making it to avoid it becoming overly watery due to the diced tomato.
6. Grab some chips and enjoy!
Chips featured in these pictures are 4 Tino's salsa chips, made locally in Redlands California.
Yum, looks delicious! I love that you don't have cilantro in this recipe because I reallllly dislike the taste of cilantro!ReplyDelete
NOM NOM NOM! I need to go make this now. I already have the chips ;)ReplyDelete
YAY for blogging Vivian! This is another way we can keep in touch :D :D :D
be the plebeian
Yay glad you are trying it out!!! :) love your apt decor btwDelete