Chunky Guacamole

ms_bold's Note:

This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. The text from my original review stated, "Excellent guacamole! I didn't have any serrano peppers on hand and subbed a some finely diced jalapenos. The flavor of this was so fresh and wonderful. I love avocados and this was guac at its best." I go through phases of craving guacamole and have tried other recipes, but always come back to this one.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups

• ½ medium white onion , very finely chopped
• 2 -3 serrano peppers , stemmed, seeded and very finely chopped
• 1 large tomato , cored and very finely chopped
• 1 garlic clove , peeled and very finely chopped
• 10 sprigs fresh cilantro , chopped
• 3 medium avocados (preferable Haas)
• ½ teaspoon salt
• ½ lime, juice of

Directions:

1. In a medium-size bowl, mix the finely chopped onion, tomato, chiles, garlic and cilantro.
2. Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
3. Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits.
4. Scrape the avocado pulp from the skins and add it to the bowl.
5. Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass.
6. Flavor with salt, then enough lime juice to add a little zing.

Reviews

[Epi Curious]

This is the Williams Sonoma guacamole recipe. I have been making it for ages...when I couldn't find serrano peppers one time, I used about 1/3 of a small can of chopped jalapenos (NOT PICKLED OR JARRED) and we actually liked it even better than the original version so that's how I make it now. I use a little more lime juice than called for as well and it gives it a nice kick. This is a must try recipe...just a great guacamole that appeals to everyone.

[520830]

I have not made guacamole in years but wanted to show my daughter how to make it. This recipe had what I was looking for. I had a small, plump lime that I juiced both halves and put the juice in the bowl first. Then, as I added the other finely diced ingredients, I stirred to coat with the lime juice. I did not want it too hot so I used 1 serrano pepper and about 1/4 of a poblano pepper. My family was blown away. They said this was something they would expect from a fine restaurant. The lime juice kept the leftovers looking fresh the next day. No need to put the seed in the container.

[nygalcooking]

Thanks so much , very easy and very good. I'll make again.