Chunky Guacamole
makes 21/2 to 3 cups
NOTE: To prevent discoloration, prepare the minced ingredients
first so they are ready to mix with the avocados as soon as they
are cut. Ripe avocados are essential here. To test for ripeness,
try to flick the small stem off the end of the avocado. If it comes
off easily and you can see green underneath it, the avocado is
ripe.
3 medium, ripe avocados (preferably the pebbly skinned Haas)
2 tablespoons minced onion
1 medium garlic clove, minced
1 small jalapeno chile, stemmed and minced
1/4 cup minced fresh cilantro leaves
1/4 teaspoon salt
1/2 teaspoon ground cumin (optional)
2 tablespoons lime juice
INSTRUCTIONS:
1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with onion, garlic, chile, cilantro, salt, and cumin (if using) with fork until just combined.
2. Halve and pit remaining two avocados. Following figures 1 and 2, cut flesh into 1/2-inch cubes. Add cubes to bowl with mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasonings and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap at last moment, before serving.)