Chunky Guatemalan Guacamole Recipes

Steps:

• In large bowl, coarsely mash avocados, lime juice, salt and ground red pepper using pastry blender or fork.
• Reserve 2 tablespoons chopped tomato for garnish. Stir remaining tomato, garlic and onion into avocado mixture. Spoon into serving bowl. Sprinkle top with reserved 2 tablespoons tomato and the cilantro. Serve with tortilla chips.

Steps:

• Put avocados into bowl and mix with lime juice.
• Mix in other ingredients gently. Serve as soon as possible.
• You do not need salt with this unless you are one who cannot do without it.
• We use a couple jalapenos, but serrano or whatever juicy green chile you like should work fine.
• We eat this all year round and at least once a week. It's good for you! In hot weather we eat all of it between the two of us as a main course with tortillas or chips.
• My husband insists on having green onion in anything with onion, so I add this too, but it is not in the original recipe.

Steps:

• In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.

Steps:

• Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Steps:

• Peel and pit avocados, then cut into 1/4-inch dice. Combine the diced avocado, lime juice, cilantro, and salt. Serve.

Steps:

• In a medium-size bowl, mix the finely chopped onion, tomato, chiles, garlic and cilantro.
• Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.
• Twist the avocado halves in opposite directions to loosen the meat from the pits, then scoop out the pits.
• Scrape the avocado pulp from the skins and add it to the bowl.
• Using your hand, a fork or a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass.
• Flavor with salt, then enough lime juice to add a little zing.