Chunky Guacamole: Guacamole Picado

1. 1

   In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.

2. 2

   Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits.

3. 3

   Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve.

4. 4

   Scrape the avocado pulp from the skins and add it to the bowl.

5. 5

   Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass.

6. 6

   Flavor with salt, then enough lime juice to add a little zing, if you wish.

7. 7

   Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture.

8. 8

   Set aside for a few minutes to let the flavors blend.

9. 9

   The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.

* Per serving · 4 servings · Values may vary.

No additional tips available.