Currently my husband is eating this out of the bowl with a spoon. I'm trying to figure out why it's that delicious because it's just the most simple and basic combination of flavor to make a classic guacamole. He's not a snacker and he said he's not hungry so it's quite confusing in a good way.
Recently I taught my students in after school Spanish Club how to make this guacamole and turn chipati into tortilla chips for dipping and they were so excited! Guacamole is still pretty much nonexistent in Ndola and most of Zambia. It's such an easy dip and addition to any meal so I love making this and pico de gallo to have on hand! To make pico de gallo, just don't add any avocado and at a little more tomatoes! YUM.
The secret to chunky guacamole: mix all the ingredients except the avocado first. This might sound backwards, but this allows all the flavors to marinate and combine together. Additionally, it allows the guacamole to stay very chunky and have individual flavor pallets rather than being mushed and blended altogether by the time everything is combined.
1 large avocado
1/2 small onion
1/2 small tomato
2 cloves garlic minced
Large bunch of cilantro finely chopped
Juice of a 1 lime (option to add zest to make it zesty!)
1 jalapeño (or 2 Tbsp canned jalapeños)
Tapico hot sauce
Chop and mix all ingredients. Cut the avocados into 1/2 inch cubes and mix into the bowl with all the other ingredients.