Chunky Guacamole

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • ½ medium white onion (about 4 ounces), peeled and cut in fourths
  • 1 large jalapeno pepper (about 1 ounce), quartered (remove seeds for mild)
  • ½ cup fresh cilantro, packed
  • 1 clove garlic
  • 1 medium tomato (about 4 ounces), quartered and seeded
  • 3 ripe avocados (about 1 pound), halved, peeled and pit removed, divided
  • 3 tablespoons lime juice, divided
  • ½ teaspoon salt
  • Tortilla chips

Directions

  1. Using a food chopper fitted with the chopping/mixing blade, add onion, jalapeno pepper, cilantro, and garlic. Pulse on LO until coarsely chopped. Remove to a bowl.
  2. Add tomato to food chopper. Pulse on LO until coarsely chopped. Add to onion mixture in bowl.
  3. Add 2 avocados and 2 tablespoons lime juice to food chopper. Pulse on HI until avocado reaches desired consistency. Add to mixture in bowl. Repeat with remaining avocado and lime juice. Stir in salt.
  4. Serve immediately with tortilla chips.

Makes 2 cups

Test Kitchen Tip: To prevent Guacamole from turning brown, cover with plastic wrap and press onto surface. Eliminating exposure to air will prevent it from darkening.

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