Fresh Chunky Guacamole Food

CHUNKY GUACAMOLE

Steps:

• In a medium-size bowl, mix the finely chopped onion, tomato, chiles, 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 the pits, then scoop out the pits.
• Scrape the avocado pulp from the skins and add it to the bowl.
• Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass.
• Flavor with salt, then enough lime juice to add a little zing.

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

Steps:

• Dice tomato, avocado, onions and jalapenos.
• Add vinegar, salt, garlic, salt and pepper. Chop cilantro.
• Juice limes and mix all ingredients.

CHUNKY GUACAMOLE

Steps:

• Combine ingredients.

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.