Chunky Guacamole

3 medium ripe avocados
1 large tomato (or 2 plum tomatoes), peeled, seeded and chopped
2 T. minced onion
2 medium cloves garlic minced
1/2 medium jalapeño chili, minced, or more to taste (optional – I don’t add it)
1 cup minced fresh cilantro leaves, or more to taste
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 T. juice from 2 limes

To minimize the risk of discoloration, prepare the minced vegetables first so they are ready to mix with the avocados as soon as they are cut.

1. Halve 1 of the avocados, remove the pit, and scoop flesh into medium bowl. Mash the flesh lightly with tines of a fork. Stir in the diced tomatoes and add the onion, garlic, jalapeno pepper, cilantro, black pepper and salt.

2. Halve and pit the remaining two avocados, and make 1/2-inch-cross-hatch incisions in flesh with a dinner knife, cutting down but not through the skin. Separate the diced flesh from the skin using a spoon inserted between the skin and flesh, gently scooping out the avocado cubes.

3. Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last minute test.


*My dad is the creator of this recipe - among many others. I have made this recipe several times since my dad first made it for me a few years ago. I am a serious cilantro lover so I once almost doubled the amount of cilantro in the recipe. This is truly the best guacamole I have ever had. Chris likes creamy guacamole so for him I just put it all in a blender. Awesome.