CHUNKY GUATEMALAN GUACAMOLE
An authentic guacamole recipe we learned from Guatemalan friends. We have been spoiled and will only eat guacamole with authentic fresh ingredients. Don't cheat when you make this recipe!
Provided by Deerwoman
Categories Low Protein
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Put avocados into bowl and mix with lime juice.
- Mix in other ingredients gently. Serve as soon as possible.
- You do not need salt with this unless you are one who cannot do without it.
- We use a couple jalapenos, but serrano or whatever juicy green chile you like should work fine.
- We eat this all year round and at least once a week. It's good for you! In hot weather we eat all of it between the two of us as a main course with tortillas or chips.
- My husband insists on having green onion in anything with onion, so I add this too, but it is not in the original recipe.
Nutrition Facts : Calories 114.4, Fat 9.9, SaturatedFat 1.4, Sodium 5.9, Carbohydrate 7.5, Fiber 4.8, Sugar 1.2, Protein 1.6
CHUNKY GUACAMOLE
Steps:
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
CHUNKY GUACAMOLE
Make and share this Chunky Guacamole recipe from Food.com.
Provided by Samantha in Ut
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dice tomato, avocado, onions and jalapenos.
- Add vinegar, salt, garlic, salt and pepper. Chop cilantro.
- Juice limes and mix all ingredients.
Nutrition Facts : Calories 272.5, Fat 22.4, SaturatedFat 3.2, Sodium 165.5, Carbohydrate 21.1, Fiber 12.7, Sugar 3.8, Protein 4.4
CHUNKY GUACAMOLE: GUACAMOLE PICADO
Provided by Food Network
Time 40m
Yield about 3 cups, serving 6
Number Of Ingredients 9
Steps:
- In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.
- Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl.
- Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.
- The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.
BEST EVER CHUNKY GUACAMOLE
This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.
Provided by Barney Desmazery
Categories Buffet, Canapes, Snack, Starter
Time 10m
Number Of Ingredients 7
Steps:
- Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
- Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
- Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
- Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.
Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CHUNKY GUACAMOLE
This recipe is ideal for serving with chips and salsa, or our Basic Quesadillas.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Peel and pit avocados, then cut into 1/4-inch dice. Combine the diced avocado, lime juice, cilantro, and salt. Serve.
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- Cut the avocados in half, remove the pits and then scoop out the insides with a spoon, leaving them as whole as you can. Mash ONE avocado - trust me, this is the secret to making this perfect!
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- Finely dice the onion and the Serrano pepper (if you don’t want it to be too spicy, remove the seeds and the veins). Place in a medium-size serving bowl or a Molcajete if you own one.
- Cut the tomato in half and remove the seeds (you can do this by using a tablespoon to scoop them out). Dice the tomato and place it with the onion and Serrano pepper.
- Place the tips of the cilantro together and chop them very finely. Stir the chopped cilantro in with the onion, tomato, and pepper.
- Now, cut the avocado in half, and with the help of the knife, remove the seed. Use a large spoon to remove the avocado pulp, and dice into 1/3-in. cubes (you can also dice the avocado directly in its shell and then remove it with a spoon). Gently mix the avocado pulp with the rest of the ingredients in the bowl. It will get a little smashed, but just a little.
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