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If you are celebrating Cinco de Mayo and are in need of some inspiration, I have the Perfect Chunky Guacamole Recipe for you. This guac is bursting with flavor and comes together quickly and easily.
The main ingredient:
As you know, the main ingredient in guacamole is avocado. Although it’s true that this green fruit is relatively high in fat, it’s a monounsaturated fat, which is considered to be a good fat (just like olive oil). But that’s not all…avocados are a great source of fiber, antioxidants and all kinds of vitamins. It’s no wonder that this wonderful fruit always makes it to the top of any “superfoods” list. But remember, everything in moderation.
Buying avocados:
The best way to tell if an avocado is ripe is by gently squeezing it. It should feel firm but gives in toa gentlesqueeze using your palms. When purchasing under ripe avocados, you can speed up the ripening process by placing them in a paper bag with a banana. In a couple of days, they are ready to be used. Ripe avocados should be keep in the fridge.
The twist:
Chubby Checker was definitely not thinking about avocados when his song “Let’sTwist Again” hit the number one Billboard spot back in 1960. But before you can twist, you need to do a couple of things. After your avocado has been washed, make a slit,lengthwise, and slice all around the avocado. Hold the avocado in the palm of your hand and with your other hand, gently twist and rotate the two halves. The seed can easily be removed with the help of a spoon or with the use of a chef’s knife. (a quick demonstration can be found here)At this point, you can make vertical and horizontal cuts in each avocado half. The flesh can easily be scooped out with the help of a spoon. You will see it detaches very easily from its’ outer peel.
A little bit of chemistry:
Have you ever wondered why avocados turn brown once you have cut into them? Basically, there is an enzyme called polyphenol oxidasepresent in the avocado which upon exposure to air, starts the browning process. So the next logical question one would then ask is how can this be prevented. There are some that say leave the pit in the avocado while others will claim that a little squirt from the lemon juice will do the trick. Personally, I have tried both methods without much success. My solution is to refrigerate immediately with a plastic wrap directly on the surface. I try to consume the avocado within a 24-hour time frame. Have you ever tried just spreading it on toast in the morning…great way to start the day!
Origins of the Perfect Chunky Guacamole Recipe :
Once again, I’ve adapted this recipe from amagazine published by Better Homes and Gardens called “Cook’s Secrets”. The secret, they say, is to start with a perfectly ripe avocado. The original recipe calls forred onion which I replaced with shallots and I added some cilantro.
I have often used this perfect chunky guacamole recipe as a sandwich filling when making chicken wraps or even tuna sandwiches. It really is a versatile recipe.
Feliz cinco de mayo!
Recipe
Perfect Chunky Guacamole Recipe
Celebrate Cinco de Mayo with this Perfect Chunky Guacamole Recipe. This guac is bursting with flavor & comes together quickly and easily. Simply the best!
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 16 servings
Calories: 52kcal
Author: Maria Vannelli RD
Ingredients
- 1 large tomato seeded, chopped and well drained
- 2 shallots finely chopped
- ¼ cup cilantro finely chopped
- 2 garlic cloves minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon pepper
- 2 ripe avocados halved, seeded, peeled and mashed
Instructions
In a large mixing bowl,combine all ingredients except the avocados.
Add the avocado (SEE RECIPE NOTES).
Gently combine all ingredients together.
Serve immediately or cover the surface with plastic wrap and refrigerate.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.
Notes
Since avocados will begin to brown as soon as they are exposed to oxygen, make sure you slice your avocado when all the other ingredients are combined.
You can substitute the cayenne pepper with a jalapeño pepper or if you can take the heat, a serrano pepper.
1 serving = 2 tablespoons (total yield: 2 cups)
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from recipe in Cook's Secrets Magazine
Nutrition
Serving: 1serving | Calories: 52kcal | Carbohydrates: 3g | Fat: 4g | Sodium: 39mg | Potassium: 150mg | Fiber: 1g | Vitamin A: 125IU | Vitamin C: 4.5mg | Calcium: 6mg | Iron: 0.2mg
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Thanks for dropping by.
Ciao for now!
Maria
About Maria
Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.
Reader Interactions
Comments
Ur pal val
I love avocados! This chunky guacamole recipe looks like the perfect appetizer! Thanks for sharing 🙂Reply
Maria
My pleasure! Hope you get a chance to give this guacamole recipe a try. Thanks so much for stopping by 🙂
Reply
Cathy
I agree that putting avocado in the fridge with plastic wrap pressed against it is the best way to keep it fresh looking. Your guacamole looks delicious!
Reply
Maria
Thanks Cathy! Appreciate you dropping by 🙂
Reply
Alexandra | Occasionally Eggs
Yum, guacamole is my favourite, and I don’t make it enough. Thanks for the reminder and this great recipe! I love that you’ve used shallots here instead of onion- I find raw onion can be a little overwhelming in guacamole.
Reply
Maria
I absolutely agree… spotlight on the avocado! Thanks for dropping by 🙂
Reply
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