Shellie's Chunky Homemade Guacamole
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
6-8 1/2 cup servings
- Serves:
- 6-8
ingredients
- 5 ripe avocados
- 1 large jalapeno pepper
- 1 large sweet onion
- 1 (10 ounce) can rotel (I use the Mexican style with lime and cilantro)
- garlic powder (not granulated)
- seasoning salt
- cayenne pepper
directions
- Cut your avacadoes in half and save the pits (you'll see why at the end). I like to cut each avacado half into halves (to make quarters) which makes it easier to just peel off the skin (if they are ripe enough).
- If the avacadoes are still a little firm, I use a little manual chopper to chop the avacado into little pieces. I use that same chopper on my onion and jalapeno (first I open it up and take out the seeds). If you have really ripe ones, just use your thumb to push it out of the peeling into your bowl.
- Put all these ingredients into a bowl and add half of the can of Rotel (you can add all of the can, but NOT all the juice--it will make the guacamole too liquidy and you will not have a chunky texture) to it.
- Add the last three ingredients to taste--like I said, I do not measure any of those -- I just know from trial and error what I like.
- Use a potato masher to mash up all the ingredients to the consistency you prefer. I like mine a little chunkier, but you can use a blender to mix it up a little more smoothly. I like to use one of those drink blenders that you hold in your hand and stick right into the bowl to mix things up.
- Last of all, place a couple of the pits into the mix. They are supposed to help keep it from turning brown--not that it will have time to do that because once you taste this guacamole, you and your guests won't be able to stop until it's gone! Enjoy!
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