Prep 5 mins
Cook 0 mins
Recipe courtesy Eva Longoria
- 3 ripe avocados, cut into 1/2-inch dice
- 2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
- 1 small white onion, finely chopped
- 1⁄4 bunch fresh cilantro, chopped
- 1⁄2 serrano chili, finely minced
- 2 small lemons, about 4 tablespoons
- 1 teaspoon kosher salt
- In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano pepper, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
- Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.
My family loves a chunky guacamole, so this looked like a good one to try. We thought the lemon and serrano are an acceptable change from the usual lime and jalapeno. But, I couldn't resist adding a snippet of fresh marjoram from the garden per my usual way of making it, and we all agreed it was the perfect secret touch. Otherwise, made as directed and we all enjoyed very much with tortilla chips and salsa fresca. Thanks for sharing, Boomie!
I have never had chunky guacamole. All the guacamoles I have made or tried have always been mashed up. It's hard to explain, but having it this way gave it a fresher taste. I made it as directed and decided it need a little more heat so I added the rest of the serrano chile and threw in a few dashes of hot sauce...DELICIOUS! I took some over to my in-laws who are huge guacamole lovers and they loved it too. They had never had chunky guacamole either and said they prefered it this way. I will be using this recipe often in the future. Thanks for another great recipe, Boomette. Made for Fall PAC 2012.
Pretty good but didn't stand out too much. It was enjoyed and no one disliked it. Made for ZWT8