In the Summer, I make guacamole about once a week.  Avocados are $1 each at the Hispanic market down the hill and they call to me.  Although there are many ways to make guacamole, I like mine chunky with lots of stuff in it.  If you don’t like tomatoes or onion or jalapeno or cilantro, just leave it out.  No big whoop.  Here we go:

  • 2 avocados
  • 1 tablespoon freshly squeezed lime juice
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 of a plum tomato
  • 1/4 of a small onion (or one large shallot)
  • 1/2 of a jalapeno with the seeds and ribs removed
  • 1/4 cup chopped cilantro

Cut the avocados in half and remove the slippery pit.  I do this by thwacking the pit with a large knife, twisting it and then lifting it out of the fruit.  Works well and feels strangely satisfying.

Scoop out the avocado flesh into a bowl.

Add 1 tablespoon freshly squeezed lime juice to the avocado.

Chop up a clove of garlic and pour 1/2 teaspoon of kosher salt over it.

Then using the back of a large knife, repeatedly scrape the garlic together with the salt.

This will become a salty garlic paste in no time.

Scrape the garlic paste into avocados and add 1/2 teaspoon cumin.

Using a fork or a potato masher smash all this together but leave some chunks.

Chop up 1/2 a tomato and 1/4 onion and add it to the avocado.  My cousin Sophie makes her guacamole with shallots instead of onion and that is very tasty too, but I don’t have any shallots today.

Cut the jalapeno in half and remove the seeds and ribs.  This is where most of the heat in a jalapeno lives.  Want spicy chunky guacamole?  Leave some or all of the ribs in tact.

Chop up the cored jalapeno finely and add to the avocado.

Chop 1/4 cup of cilantro and add it to the avocado.  This is all just too pretty.  Time for a closeup.

Mix it all together.  The more you mix it, the smoother it becomes, so I try not to mix too much.  This is a good time for a taste test.  It’s easy to add a little more of  something at this point.  Regarding salt, however, remember that you will most likely be dipping salty chips into this deliciousness.  In fact, you may want to taste it on a chip.

Scoop it all into a pretty bowl like this one my Uncle Bill made me and you are good to go!

Note:  You can make this a couple of hours in advance.  Cover with plastic wrap directly on the surface of the guacamole to prevent browning and store in the fridge.


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