Good to be back home at my little corner in the kitchen. Visited mom for a few days at our old neighborhood in Brentwood, California and ate like there was no tomorrow. Although back in my cozy kitchen cove, I was not quite ready to dive into the chopping board yet, so I whipped up something quick and easy for dinner. If you recall my baked tortilla chips and dip(s) post on Superbowl Sunday–where I mustered a variety of seasonings for the baked tortillas, last night’s Bacon & Four-Cheese Tortilla Chips with Chunky Guacamole topped with homemade Crispy Bacon Bits dinner made for a wondrous evening of light snacking, yet was filling enough to satisfy my family’s hungry palettes.
Thus, without further delay, below is my rendition of homemade guacamole, chunky style!
- 2/3 cup finely chopped seeded Roma tomatoes (2 medium) [You are welcome to use any type of tomatoes! Last night I used my favorite organic tomatoes-on-a-vine variety]
- 1/4 sliced green onions (2) [As I LOVE red onions, I used half of a red onion, diced]
- 2 tablespoons lime juice [I used half of the real deal]
- 1 tablespoon olive oil [I used a local, certified cold-pressed Jalapeno Olive Oil]
- 1 to 2 cloves garlic, minced
- 1/4 teaspoon salt [I used Kosher Sea Salt]
- 1/8 teaspoon ground black pepper
- 2 ripe avocados, halved, seeded, peeled, and coarsely mashed
- 1 cup bacon bits [I made some pan-fried (or oven-broiled) bacon and chopped them into small bits] [Use part of it as the main topping for the homemade tortillas chips, along with shredded Mexican-style cheese; as well as, the topping for the chunky guacamole]
- In a medium bow combine tomatoes, green onions, lime juice, oil, garlic, salt and pepper. Gently stir in avocados. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.
This recipe makes 16 (2-tablespoon) servings.
Because avocados oxidize quickly, guacamole quickly turns brown. To keep guacamole green, try this:
- Evenly smooth the top of the guacamole.
- Top guacamole with a 1/4-inch layer of sour cream, spreading the cream evenly to the bowl edges.
- Place a sheet of plastic wrap–Saran Wrap brand is least porous and works best–directly on the sour cream, sealing tightly all the way to the sides of the bowl.
- Refrigerate for up to 12 hours.