Tuesday, April 20, 2010

Holy Moly Chunky Guacamole. It’s the Pits!

What to do with a Costco bag of avocados? In my case, I run to the chip isle and buy a big bag of pita chips and head home to make this incredible chunky guacamole.

My Dad taught me a few years ago if you stick the pits in the finished guacamole it turns super yummy. I have no idea how this happens, but it does. Like magic. Cooking is magic, even when you don’t touch the stove.

I skipped over my blogiversary last month, but decided to celebrate late by adding a new Friday post series called, “Clara’s Cold Lunch Corner”. I’ll be addressing the daily happenings with my daughter’s school lunches until either you, or I, get bored.

Clara’s lunch tends to change a great deal and I thought it would be fun to open up discussion. I’ll be conversing about food, ideas, products, packaging, helpful links, and super cute lunch boxes! It would be nice if we could give each other ideas and tips during these posts too.

They’ll be a little giveaway to kick things off Friday, so please check back soon.

Holy Moly Chunky Guacamole
5 ripe avocados (1 Costco bag)
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon onion powder
1 teaspoon Kirkland Seasoning Salt (from Costco) <-Good Stuff!
1 smallish onion, diced
2 to 3 Roma tomatoes
2 to 3 tablespoons chopped cilantro, or to taste
1 clove garlic, minced well
Lots of freshly cracked pepper to taste


1. Halve, peel and remove pits from avocados. Save three of the pits. Place avocados in a large bowl with lime juice and mash with a potato masher or fork until creamy with lots of small chunks.

2. Dice the tomatoes, then scoop some up in your hands and squeeze juice out over the sink. Place squeezed tomatoes with the avocados; repeat with the rest of the diced tomatoes.

3. Place the rest of the ingredients in the bowl and gently stir to combine. Tuck the three pits into the guacamole covering them completely. Cover the bowl with plastic wrap and set at room temperature for one hour before serving.

Recipe by Laura Flowers with ideas & methods from Dad (Tim) Komberec. Picture by Laura Flowers.


Susi's Kochen und Backen said...

I love Guacamole! Yours looks delicious - looking forward to your Friday post :o)

Pink Little Cake said...

Your Friday post will come in handy for me, since I do pack Cami's lunch every day. That's a wonderful idea. I can wait to read it, by the way, your blog every day is getting better and better.

Unknown said...

Oh how I love guacamole! I was told that the pit in the guacamole is suppose to help prevent it from turning green....and that is shows that it's homemade LOL.
Garlic is one thing I've never added to my recipe. I'll have to give that a try.

princessapr said...

It doesn't turn brown after sitting? I usually do a quick, cheaters guacamole - avocado, roma tomato, shallot, garlic, lime juice. I like cilantro, but I rarely have it in the apartment. I like how the pit looks though so I'll have to give it a try.

alissa {33shadesofgreen} said...

First artichokes and now avocados! Now I am craving both! I work with someone who's family is from Mexico and he taught me this trick too.

Chef Dennis Littley said...

I love Guacamole!! this looks fantastic...I always remember fred sandford use to make a dip our of swiss cheese and guacamole...he called it holy moly

all the best

Ciao Chow Linda said...

I never heard that about the pits. I'll have to give it a try. I'm going to Costco later this week so will pick up a bag of avocados.

Diana's Cocina said...

I love buying avacados from Costco. My problem is I serve them halved w/a pinch of salt & pepper and we gobble it down. So I never have any left over for Guacamole! Love your photo.

Anonymous said...

Woman, thank you so much for posting this recipe! I love guacamole but can never make it exactly right--I'm sure to succeed with this recipe. I love the pits tip--I've never heard that! Very cool. Looking forward to your lunch corner posts!

The Cooking Photographer said...

Hey Veronica,

Yeah, I am behind and clumping my posts. I do worry that I'll post too much in ways. But then again, I suppose it doesn't matter too much.

I just hope that someone will enjoy some of these recipes and stories.


notyet100 said...

yet to try this,recipe looks interestin

Chef E said...

Keeping the pits in the guac is like them being left when you slice one, the chemical helps keep it from turning dark so quickly...

Now you have made me want a bowl with my cereal, is that wrong, lol!

NikiTheo said...

I've done extensive research and testing on this subject b/c I have a crazy love of guac. Leaving the pits in doesn't help keep it from turning brown faster. The only thing to keep it from turning brown, ever is eating it fast! :)
Actually, if you are making a HUGE batch, only scoop out a little at a time, keep the rest covered and in the fridge and use fresh lime or lemon juice! Citrus fruits help slow the browning process.
There are no chemicals in the pits to keep them from turning brown. The only reason why the part underneath the pit doesn't turn brown after it's been cut is b/c the pit is solid enough to bloack that part from air, which browns avocados.
But keeping the uncleaned pits in can add extra flavor from the oils found in them.
Okay, that's the lesson of the day!

Patricia @ ButterYum said...

Yummolicious! Love the photo Laura!! I really enjoy tomatoes and onions in my gauc, but don't think I've ever added cumin - will definitely try it.

Thanks for the heads-up on the Kirkland brand seasoning salt. I've never been disappointed with their stuff.


Sook said...

oh guacamole and chips are the best!

marla {family fresh cooking} said...

We love guac around here. Yours looks so fresh and tasty!

Jen @ My Kitchen Addiction said...

I can't get enough avocado... Now I'm wishing I had some avocados on hand so I could make this for dinner! And yes, I think guacamole is a fine dinner.

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