velvety soft, beautifully coloured and perfectly seasoned and textured, this version of guacamole is the real deal. made from basic core ingredients, it is quickly chopped and mixed and served minutes after making though it can be held over for serving later.
how is this one different from others?
well, first of all, there are no tomatoes! tomatoes, in my opinion, do not belong in guacamole. keep those for your salsa cruda recipe. second, there is a clove of garlic which gives it a very nice extra zing in addition to the chopped onion. third, it is not mashed up at all but left in a coarse texture. making a thick paste is good for fillings for sandwiches or wraps, however.
this version also uses culantro which can be found in latin grocery stores or asian ones quite easily. it is a relative to regular cilantro but culantro comes in long leaves and has a sturdier texture than that of the former. if you can't find it, then just use regular cilantro. to see a comparison of the two (plus an additional one!), look here.
if you like, you can add a 1/4 to 1/2 tsp of dry roasted cumin (whole) seeds but that is really very optional. i wouldn't go beyond those amounts as too much of it overpowers the guacamole, especially in the ground up form.
while you can use lemon juice in the absence of lime, try to stick with lime. it makes for a much better product and more authentic one.
now for the fun part: impress your guests or dinner mates with this little fact (from wikipedia):
The name guacamole comes from Mexican Spanish via Nahuatl ahuacamolli, from ahuacatl (="avocado", or literally "testicle" because of its shape) + molli (="sauce").testicles, huh? ha, ha, ha......
chunky style guacamole
this guacamole always leaves you thinking you should have made more and is one of those recipes you'll add to your repertoire. ready within minutes of making, nothing could be easier for a quick snack or taking to work for part of a lunch.
2 - 3 medium avocados (Haas)
3 tbsp minced onion (or 5 to 6 tbsp coarsely chopped)
1 large clove garlic, minced
1 small jalapeno pepper*, minced (seeds removed first)
1/4 c chopped culantro or cilantro
1/2 tsp kosher salt
juice from 1 small lime, to taste (start with 2 tbsp)
*use a little less if using a smaller amount of avocado
slice the avocado in half lengthwise. remove the flesh from it and coarsely chop it (about 1 inch pieces). place in a medium sized bowl. reserve the nut for later .... see below.
if you've never seen/used culantro before, just detach the leaves and wash them well and dry them with a tea towel or paper towel.
chop them as you would for any herb. they taste exactly the same as regular cilantro only the texture is somewhat different as it is not in the form of small leaves but rather more sturdy than it's dainty cousin (regular common cilantro).
place all other ingredients in the same bowl except the lime juice. mix gently once or twice or do it as i do below all in one shot.
add the juice of the lime and stir well but gently to mix all together. do not mash it up!
let sit for about 10 minutes, covered, before serving. best eaten right away.
if you are serving this later, place the nut of the avocado in the middle of the mixture; this helps the guacamole from oxidizing. also, use plastic wrap to cover but place it directly on the surface of the guacamole and smooth it over so there is no gap. this prevents the air from oxidizing the surface and turning it brown.