Shellies Chunky Homemade Guacamole Recipes

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:

• 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:

• Cut your avacadoes in half and save the pits (you'll see why at the end). I like to cut each avacado half into halves (to make quarters) which makes it easier to just peel off the skin (if they are ripe enough).
• If the avacadoes are still a little firm, I use a little manual chopper to chop the avacado into little pieces. I use that same chopper on my onion and jalapeno (first I open it up and take out the seeds). If you have really ripe ones, just use your thumb to push it out of the peeling into your bowl.
• Put all these ingredients into a bowl and add half of the can of Rotel (you can add all of the can, but NOT all the juice--it will make the guacamole too liquidy and you will not have a chunky texture) to it.
• Add the last three ingredients to taste--like I said, I do not measure any of those -- I just know from trial and error what I like.
• Use a potato masher to mash up all the ingredients to the consistency you prefer. I like mine a little chunkier, but you can use a blender to mix it up a little more smoothly. I like to use one of those drink blenders that you hold in your hand and stick right into the bowl to mix things up.
• Last of all, place a couple of the pits into the mix. They are supposed to help keep it from turning brown--not that it will have time to do that because once you taste this guacamole, you and your guests won't be able to stop until it's gone! Enjoy!

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:

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

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.