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Chunky Guacamole

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Cinco de Mayo  2 days and counting.  My Pork Chili Verde is made and in the freezer.  I freeze everything.
All I have to do is thaw, reheat, eat.
Tres Leches should have been made, but isn’t, but will be.  That can be made a few days in advance, covered with plastic wrap and refrigerated.  I like it to sit a a few days so the cake can absorb all the wonderful milks and all the flavors marry so nicely.
Fire Roasted Salsa can be made in advance as well.  There you have three ideas for your Cinco de Mayo celebration.  I think I need to add some great Guacamole to the menu.
I was watching the Food Network last year and watched Marcela Valladolid and Eva Longoria make Eva’s
famous chunky guacamole.  I made this soon after, and the family devoured the bowl within minutes.  
The ingredients for Eva’s Chunky Guacamole are:
3 ripe avocados
2 medium ripe tomatoes
1 small onion
1/4 bunch fresh cilantro
1/2 serrano chile
2 small lemons, about 4 tablespoon lemon juice
1 teaspoon kosher salt
Peel and finely dice a small onion.

Seed and chop the tomatoes.
Be sure to remove the seeds. This way the guacamole isn’t too wet with tomato juice.

Place the diced tomatoes in a bowl with the chopped onion.
The recipe calls for 1/2 serrano pepper.  I only have a jalapeno, so I’m using it.  I am, also, using the whole thing because you all know how much I love the heat.
Cut the chile and discard the seeds.
Chop into a fine dice.
Add to the tomato mixture.
Cut the avocados in half.
I take a knife and hit the seed hard enough to stick to the knife.
Give the seed a little twist and it will release slick as a whistle!  Don’t the that seed away.  Set it aside.

Take a large spoon and scoop the avocado out of the shell.

Cut into strips.
Then chop into chunks.
Add to the tomato mixture.
Eva insisted that THE best guacamole uses lemon juice instead of lime juice.  What the heck…why not.
I’m game so I tried the lemon.  I rather liked it.  If you are partial to lime juice, stick with it.  Eva will never know.  Use what you like.  
Chop about 1/4 of a bunch of cilantro.  I have no exact measurement. 

 I personally love cilantro so I gave it a good dose.

Gently stir the ingredients together.  This is “chunky” guac, so don’t smash the avocados.
Sprinkle on 1 teaspoon of kosher salt.
Eva gave this great tip to keep the guacamole from browning, press the reserved pit into the center of the dish.  Then you can just remove it before serving OR whoever gets the pit gets to do the dishes.  
If you want to make it in advance, leave the pit in and cover with plastic wrap.  Press the plastic wrap onto the guacamole.  Refrigerate until ready to use.
Eva’s Chunky Guacamole.  Made in less than 15 minutes.  
Happy Cinco de Mayo
Eva’s Chunky Guacamole

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 chile, finely minced
2 small lemons, about 4 tablespoons lemon juice
1 teaspoon kosher salt
Directions:
In a large bowl, place the avocados, tomatoes, onion,
cilantro, Serrano, 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 serve.

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