Chunky Jalapeno Guacamole With Tomatoes Recipe
A chunky guacamole recipe that’s easy to make. Serve with chips or use as a topping for steak, chicken, Mexican dishes, salads, or fish. The use of purple onion gives this recipe a little extra health boost.
Ingredients
- 3 medium avocados
- 1 medium tomato seeded
- ¼ cup purple onion finely chopped
- half of a medium jalapeno pepper seeded and diced
- ⅛ teaspoon ground garlic powder
- 1 medium lime
- salt to taste
- ¼ cup chopped cilantro or adjust to taste
Instructions
- Remove the seeds from the jalapeno pepper and chop into small pieces.
- Juice the lime into a medium bowl then add the chopped purple onion and the chopped jalapeno.
- Next sprinkle in the garlic powder and salt then mix well and set aside.
- Slice the tomato in quarters and remove all the seeds then chop into small pieces. Next add to the bowl.
- Slice the avocados in half, remove the pit and use the knife to slice small cubes into the avocado halves. Then use a spoon to scoop out the avocado cubes into the the bowl and then mix all the ingredient throughly.
- Stir in the chopped cilantro and mix well. Taste and if necessary adjust any of the ingredients to your taste.
Notes
To store leftovers and prevent the guacamole from browning place a pit into the bowl and cover with plastic wrap and store in the fridge. Another method you can use is to place the plastic wrap directly over the guacamole surface before storing in the fridge.