A great guac to use for dipping tortilla chips, spreading on a sandwich, or as a side/condiment to roasted meat .
Peel the tomato using the technique described on page ___ or any other method that works for you. Discard the seeds, then dice the tomato flesh.
Remove the stem from the hot pepper and scrape out its seeds and veins (unless you prefer a spicier guacamole). Dice the flesh very finely.
Dice the onion and finely chop the cilantro – stems and leaves together. Cut the lime into halves so or quarters so that it will be ready to squeeze for juice.
Cut the avocados open and remove the seeds. Scoop the flesh out and chop into roughly 2/3-inch cubes. Place avocado pieces into a medium-sized bowl. Immediately squeeze all of the lime juice over the avocado. Stir with a spoon or rubber spatula so that all the surfaces on the avocado pieces come in contact with the juice.
Add the salt and all of the other chopped ingredients (tomato, chile pepper, onion, and cilantro) to the bowl and stir. Stir gently, just until combined, if you want a guacamole where all the ingredients are identifiable; stir more, mashing down with the spoon, spatula, or even a bean masher, if you prefer a creamier, “stickier” final product.
Serve your delicious guacamole as a dip or side dish. Refrigerate leftovers and use them as soon as possible
Basic Chunky Guacamole https://comboplate.net/basic-chunky-guacamole/