Chunky Guacamole

"This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. The text from my original review stated, "Excellent guacamole! I didn't have any serrano peppers on hand and subbed a some finely diced jalapenos. The flavor of this was so fresh and wonderful. I love avocados and this was guac at its best." I go through phases of craving guacamole and have tried other recipes, but always come back to this one."
 
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photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by matt s. photo by matt s.
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
15mins
Ingredients:
8
Yields:
3 cups
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ingredients

  • 12 medium white onion, very finely chopped
  • 2 -3 serrano peppers, stemmed, seeded and very finely chopped
  • 1 large tomatoes, cored and very finely chopped
  • 1 garlic clove, peeled and very finely chopped
  • 10 sprigs fresh cilantro, chopped
  • 3 medium avocados (preferable Haas)
  • 12 teaspoon salt
  • 12 lime, juice of
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directions

  • 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.

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Reviews

  1. Made this guac this evening to go along with another recipe here on Food.com - my DH does not like avocado's or cilantro so he reluctantly tried this quac, I was totally shocked when he said he really liked it and wanted more to eat, which I gladly gave him. The only change I made was used jalapeno's in place of the serrano's as I wasn't sure how spicy serrano's are. I changed the amount of the recipe from 3 to 2 cups, but used two whole jalapeno's. Great guac and one I will make again & again. Thank you Ms. B for posting.
     
  2. This is the Williams Sonoma guacamole recipe. I have been making it for ages...when I couldn't find serrano peppers one time, I used about 1/3 of a small can of chopped jalapenos (NOT PICKLED OR JARRED) and we actually liked it even better than the original version so that's how I make it now. I use a little more lime juice than called for as well and it gives it a nice kick. This is a must try recipe...just a great guacamole that appeals to everyone.
     
  3. My daughter and I love this recipe. All of the fresh ingredients and the chunkiness...yum! We can almost eat a whole batch in one day. If anyone knows how to keep the leftovers from browning, I'd like to know. I've tried covering tightly w/ plastic wrap and adding extra lime juice.**UPDATE** Keep the pit in w/ the guacamole to have fresh guac for days!
     
  4. I haven't tried your recipe yet, but I make one a lot like it. To answer the last person's question about how to keep guacamole from turning brown.... leave one pit in it and most of the dish won't turn brown. I don't know WHY it works - it just does. :-)
     
  5. Yummy! I've never made guacamole before, but my hubby and I really enjoy it, so I thought I'd give it a shot. Wonderful, fresh flavor. Beautiful appearance. Comes together quickly and easily. Followed the directions exactly except I subsituted jalapenos b/c the grocery store didn't have any serranos. A keeper!
     
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Tweaks

  1. Made this guac this evening to go along with another recipe here on Food.com - my DH does not like avocado's or cilantro so he reluctantly tried this quac, I was totally shocked when he said he really liked it and wanted more to eat, which I gladly gave him. The only change I made was used jalapeno's in place of the serrano's as I wasn't sure how spicy serrano's are. I changed the amount of the recipe from 3 to 2 cups, but used two whole jalapeno's. Great guac and one I will make again and again. Thank you Ms. B for posting.
     
  2. I'm giving this five stars because it looks very similar to the recipe I use which is absolutely fabulous. I use about four cloves of garlic, and instead of the onion I use a shallot about the size of two cloves of garlic. And make sure you pick out really good avocados...makes a world of difference. I like the tip about adding a little milk product. I'll have to give that a try.
     
  3. This is excellent guacamole! I left out the serranos because I didn't have any, and used salsa fresca in place of the onion and tomato, and some of the cilantro. I will make this one again, that's for sure!
     
  4. This was amazing.... I've always just mashed up avocados and added a little garlic, salt and lemon juice and called it guacamole..... That was nothing.... This was amazing and I'll never go back to my old way of fixing it again.... I did leave out the serrano peppers (I didn't have time to stem them) and didn't have lime so I used lemon juice instead.... I plan on fixing this again this weekend and will use my peppers then.... Can't wait to see what the addition does to this already wonderful guac.....
     
  5. We love this recipe; it's wonderful! We didn't use any peppers (because we didn't have any on hand) but substituted a 1/2 teaspoon of cayenne instead. It was mildly spicy... which was enough for us. We will be making this one again!
     

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