Is it possible that we didn’t have any Guacamole recipes posted? We just couldn’t let this go on any longer. In a land that grows avocados wildly, it would be unthinkable we wouldn’t share our favorite recipe. We prepared this as an appetizer for a gathering with our friends a few weeks ago. We wanted something that would keep their stomachs busy while we prepared the main dish: Jambalaya!
The best part of this was that, as usual, we always end up hanging out in the kitchen. And since we were in a big big kitchen, we were able to hang out all while preparing the Jambalaya. Now, back to the Guacamole. We prepared it a good couple of hours before the dinner, so, the flavors would blend in perfectly with each other. Nothing better than a chunky guacamole to open the appetite!
Kitty & Helga
Chunky Tomato Guacamole
A Foodies’ Kitchen Original Recipe
Yield: 2 cups
6 medium ripe Avocados, peeled and pitted
4 plum tomatoes, chopped
6 tablespoons finely chopped onion
One bunch of chopped cilantro leaves
5 tablespoons lime juice
Salt and pepper to taste
Dash of oregano powder
Dash cayenne pepper, optional
- In a small bowl, mash 5 avocados, until chunky. Dice the last one, and add to the chunky mix, making it so the last avocado won’t mash too much. Remember, we want a chunky guacamole!
- Stir in the chopped tomato, onions, cilantro, lemon juice, salt, pepper, oregano and cayenne if using. Taste and adjust seasoning. We like to adjust the acidity of the guacamole by adding the lemon bit by bit. Better to under-season at first, that to find out that you over seasoned and have to run to the store for more avocados.
- Serve with tortilla chips.
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