This guacamole is a guaranteed hit at any party, drinking event, dinner, or picnic. This recipe is roughly based on one I saw on America’s Test Kitchen, which is a great cooking show brought to you on PBS by the good folks at Cook’s Illustrated magazine. So once again I am going to give them a plug and say that I highly recommend getting a subscription to the bimonthly magazine. It is fabulous. Everything that I have made from the magazine has turned out wonderfully, and I am always entertained by the article format and sciency explanations that accompany the recipes.
Awesome spicy chunky guacamole
This guacamole is nice and spicy, but still creamy and delicious. Cut back on the jalapenos if you don’t want it as spicy, but trust me, you don’t want to do that. Proportions are approximate and can be adjusted. Don’t worry about measuring things too much because it is hard to screw up.
4 ripe avocados, diced
1/3 c. red onion, minced
juice from one lime
2 cloves of garlic, minced
2 jalapenos, seeds and ribs removed and minced
1/2 c. cilantro, chopped
Cut the onions first and put them in a bowl with the lime juice to mellow out the onions while you chop up everything else. Mix everything together and add salt to taste. Don’t worry about mashing up the avocado too much. If they are ripe, they’ll get mushy on their own, and besides, this is supposed to be chunky guacamole.
Note: You can also use this recipe to make super-fresh-tasting salsa. Just replace the avocados with drained canned diced tomatoes. I like to make both for a party. I just chop up twice as much as everything, and then mix half of the ingredients into the avocado and the other half in the tomatoes. People, even foodies, have a hard time believing that the salsa is made with canned tomotoes.