Dana Sue's Killer Chunky Guacamole
3 ripe avocados
Zest and juice of 1 lime
½ cup diced ripe (firm) tomato
1 / 3 cup finely diced purple onion
¼ cup minced fresh cilantro
4 garlic cloves, minced
2 jalapeño peppers
Sea salt to taste
Using a sharp knife, cut avocados in half, lengthwise. Remove and reserve pit from each avocado. Carefully scoop out avocado from the peel, then dice into small to medium chunks.
Combine avocado with lime zest and juice in a medium mixing bowl. Stir gently.
Add tomato, onion, cilantro and garlic.
As far as the jalapeño goes, you decide whether you want this guacamole fiery hot, mild or somewhere in between. For the hot stuff, leave in all the seeds and ribs of the peppers. For the less brave, remove all the seeds. And for wimps, you'll want to remove all the seeds and the ribs of the peppers.
Season to taste with sea salt. Stir gently to blend, trying not to mash the avocado.
Place the avocado pits in the bowl with the guacamole, then cover the bowl tightly with plastic food wrap. Refrigerate up to 1 day before serving.
TO SERVE
Remove the pits. Serve with fresh, crisp tortilla chips and your favorite salsa. Of course, margaritas are a must!
MAKES 3½-4 CUPS, depending on the size of the avocados.
From the Sweet Magnolias Cookbook
By Sherryl Woods
_._,_._,_
3 ripe avocados
Zest and juice of 1 lime
½ cup diced ripe (firm) tomato
1 / 3 cup finely diced purple onion
¼ cup minced fresh cilantro
4 garlic cloves, minced
2 jalapeño peppers
Sea salt to taste
Using a sharp knife, cut avocados in half, lengthwise. Remove and reserve pit from each avocado. Carefully scoop out avocado from the peel, then dice into small to medium chunks.
Combine avocado with lime zest and juice in a medium mixing bowl. Stir gently.
Add tomato, onion, cilantro and garlic.
As far as the jalapeño goes, you decide whether you want this guacamole fiery hot, mild or somewhere in between. For the hot stuff, leave in all the seeds and ribs of the peppers. For the less brave, remove all the seeds. And for wimps, you'll want to remove all the seeds and the ribs of the peppers.
Season to taste with sea salt. Stir gently to blend, trying not to mash the avocado.
Place the avocado pits in the bowl with the guacamole, then cover the bowl tightly with plastic food wrap. Refrigerate up to 1 day before serving.
TO SERVE
Remove the pits. Serve with fresh, crisp tortilla chips and your favorite salsa. Of course, margaritas are a must!
MAKES 3½-4 CUPS, depending on the size of the avocados.
From the Sweet Magnolias Cookbook
By Sherryl Woods
_._,_._,_
