Chunky Guacamole

Ingredients

• 3 medium avocados (Ripe, preferably Hass)
• 2 tbsp onion (Minced)
• 1 medium clove garlic (Minced)
• 1 small jalapeño chile (Minced; the source gives 1 to 1 1/2 teaspoons when minced)
• 0.25 cup fresh cilantro leaves (Minced)
• 0.25 tsp table salt
• 0.5 tsp ground cumin (Optional)
• 2 tbsp lime juice

Steps

1. 1

   Prepare the minced onion, garlic, jalapeño, and cilantro before cutting the avocados, so the minced ingredients can be mixed in promptly and discoloration is minimized.

2. 2

   Halve one avocado, remove its pit, and scoop the flesh into a medium bowl.

3. 3

   Add the minced onion, minced garlic, minced jalapeño, minced cilantro, table salt, and cumin if using. Mash the avocado lightly with the tines of a fork until the mixture is just combined.

4. 4

   Halve and pit the remaining two avocados. Dice their flesh, then gently scoop it into the bowl with the mashed avocado mixture.

5. 5

   Sprinkle the lime juice over the diced avocado.

6. 6

   Mix the entire contents of the bowl lightly with a fork until combined while still retaining a chunky texture.

7. 7

   Taste and adjust the seasoning with additional salt if necessary, then serve.

8. 8

   For make-ahead storage, cover the guacamole with plastic wrap pressed directly onto the surface and refrigerate for up to one day. Return it to room temperature and remove the plastic wrap at the last moment before serving.

Notes

The source emphasizes using fully ripe avocados and minimal mashing to preserve the preferred chunky texture. The structured recipe states that the guacamole makes 2½ to 3 cups and serves 10 to 12.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• gluten-free
• dairy-free
• no-cook
• Mexican