Holy Chunk-a-mole!

We hope you enjoy this chunky guacamole that has a bit of a bite :)

Prep Time: 10 minutes | Cook Time: 0 | Total Time: 10 minutes

Ingredients:

• 2 ripe Haas avocados

• 1 Roma tomato, seeded and finely diced

• ¼ red onion, finely diced

• ½ jalapeno, remove ½ of the seeds, minced

• ½ clove garlic, minced

• Juice of ½ lime

• 1 Tbsp. cilantro*

• ½ tsp. salt

• ¼ tsp. cumin

• ¼ tsp. cayenne pepper

• ¼ tsp. pepper

Directions:

• Slice avocados in ½, remove the seeds, and scoop the flesh out, and place in medium bowl.

• Add diced tomato, onion, jalapeno, garlic, and cilantro, lime juice and spices to the avocados.

• Coarsely combine with the back of a fork. For chunkier guacamole, try to leave larger pieces of avocado intact.

• Serve immediately and enjoy!

Storage:

• Store in airtight container in refrigerator for up to 3 days.

Notes:

• My partner hates cilantro with a passion so we always substitute parsley for cilantro.

• When storing leftovers, the guacamole may brown a bit, which is natural. Citrus juice helps to keep it from browning. When reusing, squeeze a little lemon or lime juice over the guacamole and stir gently.

• Use this recipe for a great vegan alternative to meat filling for tacos.

• Use leftovers as a garnish to baked potato, soup, or chili, or spread on top of your favorite bread!