Shellies Chunky Homemade Guacamole Recipes

SHELLIE'S CHUNKY HOMEMADE GUACAMOLE

Steps:

• Cut your avacadoes in half and save the pits (you'll see why at the end). I like to cut each avacado half into halves (to make quarters) which makes it easier to just peel off the skin (if they are ripe enough).
• If the avacadoes are still a little firm, I use a little manual chopper to chop the avacado into little pieces. I use that same chopper on my onion and jalapeno (first I open it up and take out the seeds). If you have really ripe ones, just use your thumb to push it out of the peeling into your bowl.
• Put all these ingredients into a bowl and add half of the can of Rotel (you can add all of the can, but NOT all the juice--it will make the guacamole too liquidy and you will not have a chunky texture) to it.
• Add the last three ingredients to taste--like I said, I do not measure any of those -- I just know from trial and error what I like.
• Use a potato masher to mash up all the ingredients to the consistency you prefer. I like mine a little chunkier, but you can use a blender to mix it up a little more smoothly. I like to use one of those drink blenders that you hold in your hand and stick right into the bowl to mix things up.
• Last of all, place a couple of the pits into the mix. They are supposed to help keep it from turning brown--not that it will have time to do that because once you taste this guacamole, you and your guests won't be able to stop until it's gone! Enjoy!

BEST EVER CHUNKY GUACAMOLE

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.