I made this when we were making fajitas along with the MePlusFood Salsa. I never made guacamole from scratch, so I went on a searched for the recipe on the Food Network website. I decided on Tyler Florence’s Chunky Guacamole. After having such a success at making Tyler’s Chicken with Orange, I knew I can trust his recipe.
This recipe is really easy, but the prep time could take a while. There is a lot of cutting. I first started with dicing the onions and serrano chilies, then I started chopping the cilantro, and mincing the garlic. I purposely left the avocado last because I was afraid of it browning while I chop the rest of the ingredients. I also squeezed the lime juice on top of the avocado as soon as I scooped the flesh out, which I think it helped stop browning the avocado.
You are basically done after you chopped and cut everything, because the only step left is to just mix everything together, and add on salt and pepper to taste. Mash the avocado with a fork, but not too much, you want it to be chunky.
This guacamole was magical. It was fresh, it was creamy and it was REALLY GOOD! We ate it with our fajitas and chips, and it got high praises from everyone.
Make this for your friends at your next party. I’m going to make it again soon!
Note: Adjust the amount of any of the ingredients to your taste. One of my friend cannot eat spicy food, so I used 1 serrano chili instead of 2 listed in the recipe. I also didn’t add the olive oil, because I forgot about it. It still tasted really good.
Cooking time: 15 minutes
4 ripe avocados
3 limes, juiced
1/2 Red onion
1 clove garlic, minced
2 serrano chilies
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and Freshly ground pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.