This is hubby's favorite recipe of guacamole. It is chunky, tangy and delicious. And for the record, he made this guacamole. My only participation was mashing the avocados and enjoying the finished product!
What you need:
- 3 avocados
- 3 tomatoes, diced (we used plum, premium and vine-ripened variety)
- 1/4 of a red onion, diced
- 2 stems of green onions, sliced
- 1 jalapeno pepper, diced (seeds included)
- 1 serrano pepper, diced (seeds included)
- 1 poblano pepper, diced (seeds included)
- juice of 1 1/2 fresh lime
- 1/4 teaspoon vinegar
- 1/8 teaspoon cayenne pepper
- pinch of kosher salt
- dash of red pepper flakes
What to do:
Wash all the vegetables and let dry. Start by dicing the onions and peppers and putting them in a large bowl. Add the diced avocados to the bowl. As soon as you put the avocados in, add the lime juice and the rest of the ingredients, except the tomatoes. Mash it up according to desired consistency. At the very end, add the tomatoes and gently fold them in.
Cover and put in the fridge for at least 30 minutes to let the flavors meld. This is by far, the hardest part, because we end up eating it along the way. Let's put it this way - we taste it to make sure it tastes good, but once you start nibbling on it, you really can't stop.
Serve with your favorite chips.
Tips, Tricks and Tweaks:
1. For easier dicing of avocados, cut it in half, remove the pit and score it, making sure not to push through the skin. Then scoop with a spoon.
2. Roll the lime on a flat surface with your palm for maximum juice extraction.
3. The lime is not just for flavor - it also helps the avocado not to turn brown. So add it immediately!
4. The tomatoes are added last so that they don't get smushed when you mash the avocados. Unless you want a juicy guac.
5. Everything can be tweaked to taste. For example, if you don't want it spicy, remove the seeds of the peppers. If it is too tangy, lessen the amount of lime juice.