Best Best Ever Chunky Guacamole Recipes

BEST EVER CHUNKY GUACAMOLE

Best ever chunky guacamole image

This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible.

Provided by Barney Desmazery

Categories Buffet, Canapes, Snack, Starter

Time 10m

Number Of Ingredients 7

Ingredients

1 large ripe tomato
3 avocados, very ripe but not bruised
juice 1 large lime
handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
1 small red onion, finely chopped
1 chilli, red or green, deseeded and finely chopped
tortilla chips, to serve

Steps:

Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Nutrition Facts : Calories 103 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

BEST EVER CHUNKY GUACAMOLE

Best Ever Chunky Guacamole image

I've had lots of guacamole and this is truly the best. Of all the things I've cooked for guests, this recipe is is one of the best received! It's the bacon that makes the difference! The recipe is from The New Best Recipe cookbook. If you make guacomole ahead of time...*Guacamole can be covered with plastic wrap, pressed directly onto the surface of the mixture, and refrigerated up to 1 day. Remove the guacamole to room temperature, removing the plasctic wrap at the last moment, before serving.

Provided by Mrs Goodall

Categories < 30 Mins

Time 20m

Yield 2-3 cups

Number Of Ingredients 10

Ingredients

3 avocados, preferably Haas and medium in size
6 slices bacon
1 teaspoon bacon fat (reserved and rendered from cooking the bacon)
3 large scallions, sliced thin, about 1/3 cup
1 medium garlic clove, pressed (If you don't have a garlic press, just mince the garlic. I usually use 2 or three garlic cloves)
1 small jalapeno, stemmed, seeded and minced
1/4 cup cilantro leaf, minced
salt, to taste
1/2 teaspoon ground cumin (more or less to taste)
2 tablespoons lime juice (fresh squeezed)

Steps:

Fry bacon on stovetop until crisp.
Drain bacon and reserve at least 1 teaspoon of rendered bacon fat.
When bacon is cool to touch, crumble it.
Halve one of the avacados, remove the pit, and scoop the flesh into a medium bowl.
Mash the flesh lightly with the scallions, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin with the tines of a fork until just combined.
Add the bacon crumbles and bacon fat and combine with avacado mixture.
Halve, pit, and CUBE the remaining 2 avocados. Add the cubes to the bowl with the mashed avocado mixture.
Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust the seasongs with salt if necessary,(you can add a bit more bacon fat if you like), and serve.

Nutrition Facts : Calories 1024.2, Fat 95.5, SaturatedFat 23.4, Cholesterol 77.1, Sodium 974.2, Carbohydrate 31.8, Fiber 21.6, Sugar 3.5, Protein 20.2

BEST EVER CHUNKY GUACAMOLE

BEST EVER CHUNKY GUACAMOLE image

I've had lots of guacamole and this is truly the best. Of all the things I've cooked for guests, this recipe is is one of the best received! It's the bacon that makes the difference! I adapted this from New Best Recipes. If you make guacamole ahead of time...*Guacamole can be covered with plastic wrap, pressed directly onto the...

Provided by Stacy Goodall

Categories Vegetable Appetizers

Time 23h

Number Of Ingredients 10

Ingredients

3 avocados, preferably haas and medium in size
6 slice bacon
1 tsp bacon fat (reserved and rendered from cooking the bacon)
3 large scallions, sliced thin, about 1/3 cup
1 medium garlic clove, pressed (if you don't have a garlic press, just mince the garlic. i usually use 2 or three garlic cloves)
1 small jalapeno, stemmed, seeded and minced
1/4 c cilantro leaf, minced
salt, to taste
1/2 tsp ground cumin (more or less to taste)
2 Tbsp lime juice (fresh squeezed)

Steps:

1. Fry bacon on stovetop until crisp.
2. Drain bacon and reserve at least 1 teaspoon of rendered bacon fat.
3. When bacon is cool to touch, crumble it.
4. Halve one of the avocados, remove the pit, and scoop the flesh into a medium bowl.
5. Mash the flesh lightly with the scallions, garlic, chile, cilantro, 1/4 teaspoon salt, and cumin with the tines of a fork until just combined.
6. Add the bacon crumbles and bacon fat and combine with avocado mixture.
7. Halve, pit, and CUBE the remaining 2 avocados. Add the cubes to the bowl with the mashed avocado mixture.
8. Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky. Adjust the seasonings with salt if necessary,(you can add a bit more bacon fat if you like), and serve.