Fresh Chunky Guacamole
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The key to mouthwatering guacamole is to keep it simple with a few high quality ingredients. One secret I use for tantalizing texture is to mash one avocado, while leaving the other thick and chunky. Serve as a dip for raw veggies like peppers, carrots and cucumbers, or as a topping for omelets, salads and meats.
INGREDIENTS
2 Haas Avocados, ripe
1 TB Red onion, minced
1 clove Garlic, minced
1/2 Jalapeño chile, minced
2 TB fresh Cilantro, minced
To taste sea salt, fine
1 Lime, juiced
INSTRUCTIONS
Halve 1 avocado, remove pit & scoop flesh into a bowl. Use a fork to lightly mash the avocado with the other ingredients. Halve & pit the remaining avocado. Use a knife to make 1/2-inch cross-hatch incisions in flesh, cutting down but not through the skin. Use a spoon to gently scoop flesh from skin. Mix with mashed avocado. Taste, adjust seasoning & serve. Yields 1 1/2 cups
STORAGE: airtight container, fridge, 1 day
SERVING SUGGESTIONS
Omelet with Bacon, Tomatoes & Scallions
Steak Salad with Red Onions, & Salsa
Shrimp Fajitas with Peppers, & Jalapenos
Beef Burgers with Bacon, Lettuce & Tomato
Smokey Pulled Pork with Tomato Salad
Smoked Salmon with Spinach & Tomato
Turkey with Red Pepper & Basil
Chicken Salad with Sliced Grapefruit
BEST STORE-BOUGHT GUACAMOLES: fresh from a local market or Trader Joe’s “Number Guacamole” or “Chunky Spicy Guacamole”
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