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There are two secrets to outstanding guacamole: chop the avocados instead of mashing them, and include a smoke-flavored chile. The richest and most flavorful avocados are the rough-skinned Hass variety. Because avocados turn dark when exposed to air, store guacamole in a bowl with plastic wrap pressed directly onto the surface. Make it within hours of serving.
Ingredients
Makes 3 cups without the tomatoes, or 4 cups with the tomatoes
Step 1
Season the tomatoes with salt and place in a large strainer or colander to drain. Let drain for 2 hours or overnight.
Step 2
In a bowl, combine the tomatoes, onion, garlic, and all the chiles. This is best done a couple of hours ahead of time, so the flavors of the chiles meld with one another and the tomatoes.
Step 3
Shortly before serving, halve, pit, and peel the avocados and then chop them medium-coarse. Add the avocados and cilantro to the tomato mixture, season with salt, and stir to mix.
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Reviews (1)
Back to TopI made this a while ago and found it to be simply "ok" and not worth all the extra effort.
BlueMona
Montreal, Quebec, Canada
6/9/2015