Chunky Guacamole

By cortanez

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut. Ripe avocados are essential here. If you like, garnish the guacamole with diced tomatoes and chopped cilantro just before serving.

Ingredients

• 3 medium, ripe avocados preferably pebbly-skinned Haas
• 2 tablespoons minced onion
• 1 medium garlic clove, minced or pressed through a garlic press
• 1 small jalapeno chile, stemmed, seeded, and minced
• 1/4 cup minced fresh cilantro leaves
• Salt
• 1/2 teaspoon ground cumin (optional)
• 2 tablespoons juice from 1 lime (NOTE: Added 1/2 more lime)

Preparation

Step 1

1. Halve one of the avocados, remove the pit, and scoop the flesh into a medium bowl. Mash the flesh lightly with the onion, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin (if using) with the tines of a fork until just combined.
2. Halve, pit, and cube the remaining 2 avocados. Add the cubes to the bowl with the mashed avocado mixture.
3. Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust the seasonings with salt, if necessary, and serve. (Guacamole can be covered with plastic wrap, pressed directly onto the surface of the mixture, and refrigerated up to 1 day. Return the guacamole to room temperature, removing the plastic wrap at the last moment, before serving.)