Recipe of Chunky Guacamole in 16 Minutes for Young Wife

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, chunky guacamole. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

That texture also makes it easy to throw together. Just use a fork to mash together the avocado with fresh lime juice, salt and pepper and sprinkle on the chopped onion and tomato. Avocado has a rich, buttery taste, much of which comes from "good" unsaturated fat.

Chunky Guacamole is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Chunky Guacamole is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook chunky guacamole using 8 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Chunky Guacamole:

1. Make ready Avocados, peeled- seeded and roughly chopped
2. Make ready tomatoes, seeded and chopped
3. Get Spanish onion, finely diced
4. Take Long red chilli, seeded and finely chopped
5. Get Juice of 1 lime
6. Take Juice of a small lemon
7. Make ready Garlic clove, minced
8. Make ready Salt and pepper to taste

Ripe avocado, tomatoes, onion, jalapeno, cilantro and lots of lime juice, makes the BEST chunky guacamole! Skip the over-priced processed guacamole at the supermarket and opt-in for fresh homemade guacamole for a fraction of the price. Guacamole is a healthy and When serving a crowd, double or quadruple this guacamole. The onion, tomato and mango can be chopped in advance.

Steps to make Chunky Guacamole:

1. Prep ingredients and throw into food processor.
2. Pulse until combined yet still chunky

Add avocado just before serving. —Diana Nienberg, McComb, Ohio Teh quac I make is chunky, but chunky from the tomatoes, onion and peppers - the avocado I make very smooth. You don't want to make this too soon as some discoloration can occur. I have made it the night before and it's fine but I prefer to make it a few hours before hand. Wearing rubber gloves, seed jalapeños if desired and finely chop. This recipe was originally submitted by Mean Chef (IHHDRO).

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