It took me a very long time to appreciate the awesomeness that is the humble avocado. I wasn’t introduced to the fruit until I was well into my twenties, I am sure, and my first response to it, served on its own, was blergh! I persevered though, and I began my love affair with the avocado by dressing it up as guacamole. I could stomach it’s creamy, indescribable taste if it was mixed up with other strong flavours and textures, but not on its own.
But then something changed.
Avocados now make a regular appearance in my shopping cart. I love them in a strawberry and avocado salad drizzled with balsamic reduction, I love them paired with chocolate and I love them, thickly sliced on pumpkin seed and oats Ryvita crackers smothered in cream cheese topped with perfectly ripe tomatoes and loads of freshly ground black pepper. This quick lunch rarely even makes it to a plate, I just scoff them, hunched over the kitchen counter and eat them straight off the chopping board. Divine!
I’m not so keen on mushy avocado though, so when I make guacamole I leave everything nice and chunky. I’ve been making this recipe for years and I’m surprised I haven’t already blogged it.
My Transition Turriefield veg box arrived last week with a gorgeous selection of yellow tomatoes (you should follow Turriefield on Facebook – they’re awesome! They’re away just now learning how to use ponies to plow fields). I like using a variety of tomatoes in my guacamole for both flavour, colour and texture. The veg box also arrived with a selection of chillies – one green and two red. I’ve since learned that the red chillies are to be used sparingly. They are quite literally ring of fire chillies, with a Scoville heat rating of 70.000~85.000 SHU. They make your lips go numb!
Plenty of soured cream helps counteract the burn induced by these chillies, and I like to use them as a garnish for my guacamole (clearly visible on top so you can see them before you eat them and thus prepare yourself for the hit of fire!).
How do you eat your avocados? Inspire me!
Table of Contents
Chunky Guacamole
Ingredients
- 2 avocados peeled and chopped into 1 cm dice
- 1/2 lime juice only
- 3 mixed tomatoes (red and yellow) chopped into 1 cm dice
- 1 clove garlic finely chopped
- 1/2 small red onion finely chopped
- 1 green chilli finely chopped, seeds removed
- 1 tbsp olive oil
- freshly ground black pepper
- handful fresh coriander leaves
- 1 fiery red chilli finely sliced, for a garnish (optional)
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Instructions
- Prepare the avocado and squeeze the lime juice over the top to stop it from browning.
- Combine with the remaining ingredients in a medium sized bowl and chill in the refrigerator until needed.
- Garnish with the red chilli before serving.
Notes
Environmental Information
Making guacamole involves quite a bit of chopping, and I have a fantastic Core Kitchen knife and chopping board bundle worth $100 to give away to one lucky UK or US reader! See my giveaways page to enter!
I am sharing my recipe with Ren Behan’s Simple and in Season as both the tomatoes and chillies in this dish arrived in my seasonal veg box, and most varieties of avocados are now in season.
OTHER AVOCADO RECIPES YOU MIGHT LIKE
Avocado, Apple & Hazelnut Salad by Tinned Tomatoes
Avocado with Prawns & Balsamic Dressing by Fab Food 4 All
Kale, Chard, Watermelon & Avocado Salad by Fuss Free Flavours
Avocado Caprese Salad by Amuse Your Bouche
Guacamole by Kavey Eats
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Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.
Martina Evans says
I would love to make this for my future parties. This looks like a great conversation dip that you can eat and share. Thanks for the recipe!
Sarah Cooper says
Must try this when I next make fajitas
Ursula Hunt says
This will be really delicious with a salad, must give it a try
Ursula Hunt says
I love guacamole and this looks fantastic
Maya Russell says
Lovely pictures!
Very much like a side salad. I like all the ingredients too.
Paul Wilson says
Looks a good guacamole to me.
rebecca nisbet says
love guacamole! never made it myself, might give this a go though!
Farhana says
I am a newly convert to avocado, I can’t believe I didnt like it before. I started forcing myself to have it so hoping my kids would follow me and suddenly I love them. I love drizzling bit of honey and having them whenever I’m bit peckish 😀
Debbie Skerten says
I’m not a big fan of mushy avacado, so this sounds fab.
Kirsty Mills says
Look delicious, thanks for the recipe x
Kavey says
Lovely, I do love good guac, the challenge for me is usually finding and buying good avocados! 🙂
Heather Haigh says
I love avocados and guacamole – must try your chunky version. I remember being most confused when I fist met an avacado as I was expecting something much more like a pear!
Sam Williams says
I love avocardo, especially in a bacon sandwich
Kate - gluten free alchemist says
We love guacamole in our house, but I have never had it chunky. It looks almost salsa like! I have just harvested a load of ring of fires from my greenhouse. They certainly pack a punch, but they have a lovely depth of flavour to them too!
Pixee says
I love making Guacamole & yours look delicious!
I’m definitely going to check out some of your other recipes,
Thanks for sharing!
Pixee @ Humane Beings xx
Sally - My Custard Pie says
I could eat guacamole at any time of day. Love your chunky version… and your lunch actually. Very similar to mine 🙂
Dominic says
I really disliked avocado as a kid but couldn’t live without it now. I think it’s a texture thing… I adore a good guacamole, yours looks stunning!
Katie Bryson says
You really can’t beat a bit of home made Guac where you’re in total control of the flavours… just perfect with a big heap of cheesy nachos – el yummo!
Becca @ Amuse Your Bouche says
I love guacamole, I don’t usually make a spicy version but now I’m wondering why on earth not?! Sounds (and looks!) great!
Sarah, Maison Cupcake says
What a fabulous colour! I really like avocado but it can be hit and miss opening on up that’s just right. I buy the ready to eat ones but keep one in the fridge and give the other one 24 hours to ripen up. I think it’s the hass avocados that have the smooth skin and these tend to be the best ones I think.
Sara @ Don't Feed After Midnight says
I was the same with avocado but it truly is a wonderful thing! Sliced on toast with salt & pepper is my favourite way to eat it 🙂 And I know what you meant about mushy avocado so I love the sound of this recipe!
Galina V says
I first tried an avocado, when I was about 27, and a French girl (we rented rooms together in the same house as students) made a salad for me. I absolutely loved it, and still do. Guacamole is one of my top fave foods, and I would eat it every day, if it were not so full of calories. Delicious recipe!
Savi of Bruised Passports says
Looks SO good. I love avocados and make guacamole at home ALL the time. Going to try your recipe soon 🙂