My dad has always liked chunky guacamole. Over the Christmas holiday, he brought this recipe to one of our gatherings. He had already chopped up the veggies and let us finish putting it together. We didn’t think there was nearly enough avocado for the amount of veg that went into the dish. But once it was finished, we realized how wrong we were.
In fact, that’s what I love about this guacamole recipe and why it’s become my new favorite. By going heavy on the vegetables and easy on the avocado, you not only get a wonderful range of flavors, but it actually becomes something you can eat when watching your weight – as long as you don’t eat the whole batch in one sitting!
Although this makes a large batch, it is fairly easy to throw together, and can easily be scaled down for 1 or 2 people. I would go ahead and make the whole batch and snack on it all week – or share it with a friend if you can part with it!
Ingredients
3 avocados – medium dice
½ red onion – small dice
1 bunch cilantro – finely chopped
1 cup frozen sweet corn (it thaws quickly on its own)
1 pint cherry tomatoes – cut into quarters (or any tomato of your choosing medium diced)
1 red bell pepper – medium dice
2-3 serrano peppers – finely diced
3-5 garlic cloves
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder
5-6 limes – juiced
sea salt to taste
Directions
- Squeeze juice out of limes and place in a separate container.
- Cut avocados in half and run knife through the flesh to create medium-sized chunks. Place in a large mixing bowl with half of the lime juice. Mix to ensure all of the avocado is coated with the juice as this will keep it from turning brown.
- Chop the red onion into a small dice. Although my dad’s recipe calls for larger pieces, I find them a bit too strong when biting into them. Add to mixing bowl.
- Cut the top off the serrano peppers (you can use as many or as few as you like – they are quite hot), cut in half length-wise, remove the seeds and ribs, cut into thin strips and then into small pieces. Add to mixing bowl.
- Chop the remaining vegetables and place in the mixing bowl. Add spices and mix everything together, making sure that most avocado chunks retain their shape. Taste for salt and additional lime juice, adding more until desired taste is achieved.
- This is best after sitting in the fridge for a couple of hours so the flavors have time to mix. Serve with chips, pita, mini toasts or your favorite bread.
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