Instead of mashing avocado for a traditional guacamole, this chunky guacamole is diced into bits that are lightly coated with fresh lime juice and hot sauce. Easy to make and the perfect match to a good margarita!
I’m as gaga for avocado as the next person. They’re great on salads, tucked into sandwiches, as the anchor for my open-faced breakfast sandwich and of course in a Chunky Guacamole. Frankly, I didn’t think there was any way this singularly spectacular fruit with its buttery smooth texture, mild flavor and ombre-inspired pale green hues could be anything but phenomenal. I was wrong… but I didn’t do it. It wasn’t my fault. I swear.
I was at a restaurant about a week ago and ordered their avocado toast, ’cause you know — Avocado Toast — it came with a poached egg and some fruit on the side. Nice, right? I was thoroughly disappointed. The avocado wasn’t smushed with a fork — it was pureed — in a blender. Pureed. Don’t do that. Just. Don’t. Here’s the thing — the beauty of avocado is the slightly chunky, slightly creamy, spreadable vibe. Pureed it’s too loose, more soupy. No.
Not to mention that avocados oxidize like apples when they’re exposed for too long. Oxidized avocados = bad. Which is one reason I was so disappointed when I saw my toast. Not only was it blitzed to oblivion, it had also taken on that dull, I’ve-been-sitting-out-too-long cast. In other words, gross. Yes, it tasted fine, but since we eat with our eyes… well, let’s just say it wasn’t an Instagrammable breakfast.
Hours later I was still making snarky comments about that toast (Scott can attest to this). I ended up making this Chunky Guacamole to try and erase that “other image” from my brain. My guacamole recipe starts with a ripe plum tomato (watery insides and seeds removed) along with finely diced red onion, jalapeño, cilantro and lime zest.
Next come the avocados. Make sure yours are ready. If they’re hard and green on the outside, they’re typically gonna need another day or two on the counter. The skins should be brown and yield just slightly to the touch. Run a sharp knife around the avocado, cutting down to the pit from top to bottom, then twist the two halves. To get that seed out, hold the avocado half with the pit in one hand and firmly tap the blade of a sharp chef’s knife or santoku into the pit. Twist the knife and the pit will release.
I know this is unorthodox, but I prefer dicing the avocado instead of mashing it. I think it looks more appetizing and when it’s tossed with the other vegetables, it will take on a somewhat creamy appearance. I peel the skin from the outside, then dice the fruit on a cutting board, but you can also run a sharp knife in a cross-hatch dice pattern while the fruit is still in the peel and scoop out the flesh with a spoon — whatever works best for you.
Squeeze the lime juice over the avocado to delay that oxidation we talked about earlier.
Because of the lime zest AND lime juice, this guacamole is bright and citrusy. It’s so good that even though this recipe makes enough to serve four — Scott and I have done an admirable job of eating an entire bowl, just the two of us — in one sitting… with an obligatory margarita. Don’t judge.
Toss the guacamole and taste for seasoning — a little kosher salt, maybe some black pepper and my personal favorite, hot sauce. Try your favorite hot sauce or the old standbys like tabasco sauce or Crystal’s hot sauce. I go for my grandfather’s homemade piment (pronounced pee-muhn) sauce — it’s made with habanero peppers from the Caribbean (they taste completely different from the habaneros we get here in the states).
Give it a quick toss and serve immediately. Not tonight, not tomorrow. Now.
Obviously, serve your Chunky Guacamole with salted corn tortilla chips or use it as a light topping for grilled chicken, pork or fish. Heavenly.
- 1/4 cup red onion finely minced
- 1 large plum tomato seeded and cut into 1/4" dice
- 1 medium jalapeno seeded and minced
- 1/4 cup cilantro chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 firm, ripe avocados peeled and cut into 1/2" dice
- 1 lime
- hot sauce (optional)
- In a medium bowl, combine the red onion, tomato, jalapeño, cilantro, salt and pepper. Toss to combine.
- Zest half of the lime and add the zest to the red onion mixture.
- Add the avocado to the vegetables. slice the lime in half and squeeze the lime juice from both halves over the avocado. Toss lightly to coat the vegetables with juice, being careful not to mash the avocado.
- Add a few drops of your favorite hot sauce to taste if desired. (I like Crystal's hot sauce -- or my grandfather's homemade "piment" sauce.)
- Serve with white or yellow tortilla chips.
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