There are two kinds of people in the world---
Those who like guacamole and those who don't.
I live among the first group.
I relish in this group.
I am a connisseur of guacamole.
(It is hard for me to understand the second group--I'm sure they probably don't like Tex-Mex either, but that is another topic for another day).
So, back to guacamole.
I like it chunky and full of ingredients.
The more the better, in fact.
I also like it pretty hot and spicy.
The Ultimate Chunky Guacamole
4 large avocados
1 small purple onion, diced
3 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 poblano pepper, seeded and diced
20-30 cherry tomatoes
1/2 teaspoon cumin
1/2 -1 teaspoon salt
Juice of a lime
To prepare the avocados--remove the pits and dice in the skin. Use a spoon to scoop the avocado from the skin. Place in a large bowl. Add the onion, garlic, jalapeño, poblano, and cherry tomatoes. Stir to combine. Add the cumin, 1/2 teaspoon salt, (and the cilantro-if using--the husband does not like at all so I usually leave it out) and lime juice. Stir to combine. Taste and add remaining salt if needed.
***Go beyond chips for guacamole. Use as a garnish for steak, fish, shrimp, or even hamburgers. It's great on so many things.