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Chunky Guacamole

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"This is terrific when served with root-veggie chips (especially Sweet Potato Crisps) or homemade tortilla chips. It serves a crowd of eight, so make only half of this for a smaller gathering."

List of Ingredients

◦ 5 or 6 ripe avocados
◦ � cup chopped fresh cilantro, plus more for garnish (optional)
◦ 1 or 2 medium jalape�o peppers, seeded and minced
◦ 1 clove garlic, minced
◦ � cup finely chopped red onion (optional)
◦ 3 or 4 Roma tomatoes (optional), seeded and chopped
◦ 2 to 3 tablespoons freshly squeezed lime juice
◦ � teaspoon salt


Recipe

Cut the avocados in half. Scoop the pulp into a bowl and dice it into small pieces or mash it with a fork or potato masher, as desired.

Gently fold in the cilantro, jalape�os, and garlic. Add the onion and tomatoes (if using). Stir in the lime juice and salt and adjust the seasonings. Cover the mixture with plastic wrap.

(At this point, you can store it in the refrigerator for up to 6 hours.) Let it sit at room temperature for at least 30 minutes before serving. Garnish with additional cilantro, if desired.

Serves 8
(Makes about 4 cups)






❧ Tip:
Keep your guacamole from turning an icky shade of brown by placing a layer of plastic wrap directly on the mixture's surface. Keep the dip fresher-looking and tastier by serving only half of it, replenishing it with fresh dip from the fridge as necessary.