Why I chose this recipe:
My quacamole is my Go To appetizer for almost any occasion because it is devoured by all. My family even prefers it to the table-side made quacamole at some of the top Mexican restaurants in NYC. I think what makes it so good is its freshness and it’s chunkiness (is that a word?). While I dice the avocado, I do not mush up the avocado when mixing the ingredients together so it presents beautifully in a serving dish and on a deliciously salty tortilla chip.
So buy a bunch of avocados and when they are just soft to the touch, whip up a batch of my quacamole and watch it disappear. They will be clambering for more making it very easy to .
Ingredients
3 ripe Avocados, peeled, seeded and diced *
1/3 red onion, diced
1 jalapeno, seeded and diced
2 plum tomatoes, seeded and diced
1/4 tsp fresh lime juice
1 tsp kosher salt
1/2 cup fresh cilantro, chopped
* prepare avocados last
Directions
In a large mixing bowl, combine all ingredients EXCEPT avocados. When ready to serve, peel, seed and dice avocados. Add the avocados to the bowl of ingredients and mix with a fork. (We like our quacamole chunky, but if you like a smoother texture, mash avocado with the fork as you mix the ingredients together.) Transfer to serving bowl and garnish with cilantro and lime wedge.
Serve with your favorite tortilla chips, pretzel thins, or vegetables.