Chunky Guacamole

I used to buy guacamole at a farmers' market in Bucks County, a suburb of Philadelphia. Many Pennsylvania Dutch showcased delectable meats, cheeses, and sweets at the market, but there was also a great diversity of ethnic food stands.

On visits to the market, I always hit the Mexican booth for guacamole. The chef skipped the chiles, but added plenty of cilantro, giving the guac that signature, citrusy herb note--the flavor of fresh.

Feeding my guac habit in the style to which I'd become accustomed wasn't cheap, though, so I had to learn to make it at home.

After some experimentation, I had my own, mouth-watering guacamole recipe, modeled after that which I'd come to love at the market.

Recipe below...

Notes:

• I use a red onion for the splash of color, and because red onions are milder than the traditional white onions.
• The low pH of the lime juice helps reduce oxidation. Also helpful is a layer of plastic wrap placed directly onto the top of the guacamole.
• Guacamole is best served fresh. It will begin to separate in the fridge after a couple of days. Does anyone know how to prevent the it from separating in the fridge?!
• Dating back to the Aztecs, guacamole is loaded with monounsaturated fats--the "good" ones--and vitamin E found in avocados. I've tried many a lowfat version, but they never stand up to the real deal.

The Recipe:

2 ripe Hass avocados
1-2 cloves garlic, minced
1 tablespoon freshly squeezed lime juice
1/4 teaspooon kosher salt
1/4 teaspoon black pepper
1/3 cup fresh cilantro*, chopped
1 very small red onion, or 1/2 medium red onion, chopped
1/2 medium tomato, chopped

*Cilantro is a love-it-or-hate-it herb. If it's not your thing, as with any of the ingredients, skip it. Test the guac for flavor as you go; finding the right flavor balance is a delicate, subjective process.

Slice avocados. Scoop out flesh and discard pits. Mash avocado, garlc, lime juice, salt, and pepper just until smoothly combined. Gently mix in cilantro, chopped onion, and tomato. Mixture should be well incorporated but still chunky.

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Comments

I don't even care for guacamole, but your recipe looks so inviting, I look forward to making it. Thanks

[seth]

Guacomole is my single favorite indulgence, and now I've found my single favorite recipe! Thank you Genevieve!!!