Chunky Guacamole
Makes a generous 1 cup Preparation Time: 10 minutes Can be made up to 12 hours ahead, covered, and refrigerated
Guacamole is a funny word. It comes from a combination of two words in Náhuatl (the original language of the Aztecs): ahuacátl, which means “avocado,” and mulli, which means “mashed.”
Avocados are revered in Mexico, where they have been combined with chiles and herbs for centuries. It was only after the Spaniards arrived that the mix began to include onion and citrus, which they brought along in their galleons. The citrus helps the avocado stay fresh and green for hours.
There are countless versions of guacamole, but this one, chunky rather than smooth, is my favorite. We eat it every way we can: with chips and quesadillas, inside tortas, or the ultimate for me, simply spread on a warm corn tortilla.
When I have extra time, I dress the guacamole up. In the fall, I sprinkle pomegranate seeds on top. When my boys want something heartier, I top it with crisp bacon pieces, crumbled chicharrones (fried pork skin, readily available at Latin or international markets), or cooked crisp pieces of Mexican chorizo. In the summer, I spoon some chopped crabmeat over it and drizzle it with more lime juice and a sprinkling of salt.
- 2 ripe Hass avocados, halved, pitted, meat scooped out, and coarsely mashed or diced
- 3 tablespoons chopped white onion
- 2 tablespoons coarsely chopped cilantro (leaves and top part of stems)
- 2 tablespoons seeded (if desired) and finely chopped jalapeño or serrano chile, or to taste
- 2 tablespoons freshly squeezed lime juice, or to taste
- 1 teaspoon kosher or coarse sea salt, or to taste
- Gently mix all the ingredients in a bowl or mash in a molcajete (a Mexican mortar and pestle; see the sidebar), taste and adjust the seasonings, and serve.
