- 3 medium avocados, ripe, preferably Hass
- 2 tablespoons red onion, minced
- 1 medium clove garlic, minced
- 1⁄4 cup fresh cilantro, minced
- 1⁄4 teaspoon table salt
- 1⁄2 teaspoon cumin seeds, ground
- 2 tablespoons lime juice
- Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash lightly with onion, garlic, cilantro, salt, and cumin with tines of a fork until just combined.
- Halve and pit remaining two avocados. Slice into small pieces, while still in skin, with table knife. Gently scoop out avocado into bowl with mashed avocado mixture.
- Sprinkle lime juice over diced avocado and mix entire contents of bowl gently with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve.
I recently had friends over for a taco night and used this recipe for guacamole from Cook’s Illustrated. It was super tasty and, yes, chunky. Since I was serving it with homemade salsa I stuck to the recipe instead of adding chopped up tomatoes like I normally do. I like my guacamole loaded!
I find that the best way to save guacamole and keep it from browning is to store it in a narrow container and pour a thin film of water on top of it to prevent the air from contacting the avocado. Before serving, you just pour the water back off and stir it up really well. Works like a charm.