Chunky, Garlicy Guacamole
2 Haas avocados, peeled, halved lengthwise, pitted, and chopped in large dice
1 tomato, chopped
½ red onion, chopped in fine dice
4 garlic cloves, minced
1 lime (plus another ½ lime if you expect to want to keep leftovers)
Salt and freshly ground pepper to taste
1. Mash the avocados in a large bowl with the back of a fork to form the consistency of guacamole you want. I like mine with plenty of big chunks of avocado still floating around.
2. Add tomato, onion, and garlic. Stir to combine.
3. Squeeze in juice of one lime. Stir to combine. Taste.
4. Add salt and freshly ground pepper. I use a lot of each, and more salt than pepper. I added probably ¼ tsp. of salt at a time and maybe 1/8 tsp. of pepper at a time, stirring and tasting after each addition, and continuing to add salt after calling it quits on the pepper. This will vary each time you make guacamole, so just be a vigilant tester – as hard as it is to test guacamole over and over again.
Guacamole keeps in the fridge for a few days, covered with extra lime juice and with an air-tight plastic wrap seal.
Hey ... wearing red in support of our troops.
Thanks.
BTW .... Nice magazine cover.
Love this!