WHY THIS RECIPE WORKS: Traditional Mexican guacamole is usually quite simple: At its most basic, it consists of roughly mashed avocados mixed with lime juice and a sprinkle of salt. But the guacamole found in American restaurants often sacrifices the singular character of the avocado by adding too many other flavorings, and the texture of the guacamole is reduced to a listless, smooth puree. We wanted to highlight the dense, buttery texture and distinct flavor of the avocado in a chunky, hearty guacamole. For the best texture, we lightly mashed one avocado with the seasoning ingredients, then gently mixed in two more diced avocados. Just 2 tablespoons of chopped onion and two cloves of minced garlic provided a nice bite without overwhelming the avocados’ flavor; a small amount of cumin provided a warm background note; and cilantro and minced jalapeño gave the guacamole a bright boost. Very ripe avocados are key in this recipe. 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. Serve with homemade chips.
Makes about 3 cups
INGREDIENTS:
- 3 ripe avocados
- ¼ cup minced fresh cilantro
- 1 jalapeño chile, stemmed, seeded, and minced
- Chunky Guacamole
INSTRUCTIONS:
- Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
- Halve, pit, and dice remaining 2 avocados. Add cubes to bowl with mashed avocado mixture and gently mash until mixture is well combined but still coarse. (Guacamole can be refrigerated for up to 24 hours with plastic wrap pressed directly against its surface.) Season with salt to taste before serving.
