Guacamole
Photo: Jon Sullivan, Public domain
This chunky guacamole keeps most of the avocado in large pieces, so every scoop has texture instead of a uniform paste. Scoring the flesh in the skin lets you lift out neat cubes, and the lime juice goes on first to coat them. Pico de gallo adds tomato and onion without extra chopping, and you can set the heat with jalapeño, serrano or any chile you like.
Instructions
Halve the avocados and remove the pits.
Score the flesh of each half in a criss-cross pattern with a knife, taking care not to cut through the skin.
Scoop the flesh from one half with a large spoon into a mixing bowl. Add the lime juice and stir so every piece of avocado is coated.
Add the pico de gallo, garlic, olive oil, chiles, salt, red pepper and black pepper. Mash and toss the avocado until everything is thoroughly mixed.
Scoop out the remaining avocado chunks and fold them in gently, keeping the larger pieces intact. The texture is right when there are more large chunks than mashed parts.
Garnish with a sprig of cilantro and serve.
Make it personal.
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