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Chunky Guacamole

Name: Chunky Guacamole
Total time: 15 min
Cuisine: Mexican, Latin America & Caribbean
Ingredients: 3 , medium avocados, ripe, (preferably Hass); 2 tablespoons, minced onion; 1 medium clove, garlic, minced; 1 , small jalapeño chile, minced (1 to 1 1/2 teaspoons); 1/4 cup, minced fresh cilantro leaves; 1/4 teaspoon, table salt; 1/2 teaspoon, ground cumin (optional); 2 tablespoons, lime juice

Appears in Cook's Illustrated May/June 1999, America's Test Kitchen TV

The keys to velvety, chunky-textured guacamole are the right avocado and a minimum of mashing.

YIELD 10 to 12 (Makes 2½ to 3 cups)

TIME 15 minutes

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Gather Your Ingredients

3 medium avocados, ripe, (preferably Hass)

2 tablespoons minced onion

1 medium clove garlic, minced

1 small jalapeño chile, minced (1 to 1 1/2 teaspoons)

¼ cup minced fresh cilantro leaves

¼ teaspoon table salt

2 tablespoons lime juice

Key Equipment

Before You Begin

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

Instructions

Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.

Halve and pit remaining two avocados, and prepare. Gently scoop out avocado into bowl with mashed avocado mixture.

Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).

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