I once worked with a Brazilian chef at a restaurant in Ft. Lauderdale. We had some ripe avocados and when I suggested that we make guacamole he looked at me like I had two heads. For him avocados have only one purpose. In Brazil they make a blended sweet drink with them. I tried his avocado “shake” and thought it was pretty good. In France, we would mix avocado with white chocolate and use it as a dessert garnish. But my favorite use, hands down is guacamole. Whether it’s just with corn chips or used to garnish my Spinach and chicken quesadillas, I love it!
I make a minimalist version of guacamole. I prefer to leave out aggressive flavors like bacon or garlic. Depending on my mood, I sometimes add a spoon of homemade salsa to mix it up.
If you buy hard avocados, just leave them on your counter for a few days. Avocados are perfect when they give way to gentle pressure. Once they are ripe you can store them in the refrigerator for another week or so. When you are ready to make guac just slice them in half, twist, set the pit side on your cutting board and hit the pit with your knife. Hold the avocado and twist your knife and the pit should cling to the knife. Scoop out the flesh with a large spoon and toss into a large bowl.
Gather up the cilantro into a tight ball when you chop it up. You can use the smaller tender stems of cilantro.
Add all ingredients to your bowl. Using the back of a fork, smash the avocados leaving it chunky. I leave it chunky so your guest knows it made from fresh avocados. There you have your Chunky Guacamole!