Chunky Guacamole

okey dokey. Here's the guac recipe. It's really good and fresh tasting. It can't be made too far in advance, since the avocados will turn brown and yicky. If storing, press plastic wrap directly on the surface of the guac, so no air can get to it. Again, this comes from the June/July 2007 Cook's Country magazine. And again, it is test kitchen tasty.

Chunky Guacamole

Ingredients:

• 2 scallions, sliced think, green and white parts separated


• 1 jalepeno chile, minced


• 1 small garlic clove, pressed/minced


• 1/4 t finely grated zest plus 2 T juice from one lime


• 3 avocados, chopped. Everyone has their own preference for how to cut avocados. I like to slice them in half, score the flesh and scoop it into a bowl. To remove the pit, I hack the butter knife into it and twist it out.


• 3 T chopped fresh cilantro


• Salt

Directions:

1. Combine white parts of scallions, jalapeno, garlic, and lime juice in a large bowl. Let sit for 30 minutes. (this mellows the harsh flavors of these strong ingredients)


2. Add two-thirds of the avocado to the bowl with the jalapeno mixture and mash with a potato masher until smooth. Gently fold in remaining avocado pieces into the mashed mixture. Gently stir in lime zest, green parts of scallions and cilantro. Season with salt. Serve!