I have not always been an avocado fan, in fact I would have to describe myself as anti-avocado in the past. My family would enjoy “alligator pears” with just a spoon and a smile while I gagged in the background. It was mostly a texture thing, I refused to eat salads that were slimed with ripe avocado or swampy looking guacamole. I started to tolerate small touches of avocado in sushi rolls, but only after scraping off any brown bits. After that slippery slope, I began sliding my tortilla chips into seven layer dip, trying to keep the green goo to a minimum. I finally leapt in and became an avocado convert after my talented husband, Exec Chef, made a chunky tomato heavy guacamole at home. I’d always known guacamole as greenish sludge that sat there limply until it turned brown and crusty. When I changed my perception and saw it more as a relative of salsa, which I eat by the sombrero full, it became a lot more appealing. Once that first batch ran out, I dared to make my own. I tweaked and seasoned until it tantalized my taste buds and then proceeded to demolish the entire bowl on my own. Since then I have hoarded avocados, impatiently waiting for them to ripen and then concocting bright fresh gloriously green guacamole!
Recipe: Chunky Guacamole
Serves: me
Ingredients:
3 ripe avocados
1/2 small red onion
2 small tomatoes
2 limes (more if they are dry)
1 medium jalapeño
1/2 bunch of cilantro
salt & pepper to taste
Method:
Cut the limes in half and squeeze the juice into a bowl.
Cut the avocados in half and remove the pit. You can scoop out the flesh, but I like to peel them.
Chop up the avocado and add it to the lime juice.
Dice the tomatoes and mix with the avocados and lime juice.
Using a rubber glove (or a latex glove) on your non-knife holding hand, dice the jalapeño and add it to the bowl. Most of the heat is in the seeds, so leave some in if you like it spicy.
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