I distinctly remember a time that Eric did not like guacamole. I’m pretty sure it’s because he never had good guacamole until we moved to Texas. It must’ve been the tableside guacamole at one of the contemporary Tex-Mex restaurants that finally converted him. Whatever it was, I’m so glad he likes it now because I could eat guacamole daily and never tire of it.
You may think that a recipe for guacamole is unnecessary, but I’m sharing this one because the method is one we had never tried previously, and we simply love the results. It annoys me when recipes are titled something along the lines of “ZOMG Best Ever ___” so that’s why I’ve called this one our favorite. Because it is. That being said, I imagine there will be people who think this is guacamole blasphemy (like putting tomatoes in it) because it’s chunky and not smooth, but I also like nuts in my brownies (I’m clearly not a brownie purist) so there you go.
Instead of mashing all of the avocado, some of it is diced and mixed in, giving you a guacamole that has some texture to it. I love getting bites of rich avocado, and actually, you know, having to bite them. And if you really feel like going crazy with this recipe, you can add any number of things to it – bacon, goat cheese, grilled corn, extra jalapeños, tomatoes, feta, chipotle. You get the point. Oh, while you’re making guacamole, you may as well go ahead and make these cheddar jalapeño chicken burgers to go with it.
- YIELD: about 2½ cups
¼ cup minced fresh cilantro
2 tablespoons finely chopped onion
1 small jalapeño, stemmed, seeded and minced
1 garlic clove, minced
½-1 teaspoon ground cumin
¼ teaspoon salt
2 tablespoons fresh lime juice
Halve two avocados, remove pits and scoop flesh into a medium bowl. Add the cilantro, onion, jalapeño, garlic, cumin and salt. Mash with a fork until just combined.
Halve, pit and cube remaining avocado. Add to the bowl with the mashed avocado mixture. Pour in lime juice, then mix lightly with a fork until combined but still chunky. Taste and add more salt if needed.