Shellie's Chunky Homemade Guacamole

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 5 ripe avocados
• 1 large jalapeno pepper
• 1 large sweet onion
• 1 (10 ounce) can rotel (i use the mexican style with lime and cilantro)
• garlic powder (not granulated)
• seasoning salt
• cayenne pepper

Recipe

• 1 cut your avacadoes in half and save the pits (you'll see why at the end). i like to cut each avacado half into halves (to make quarters) which makes it easier to just peel off the skin (if they are ripe enough).
• 2 if the avacadoes are still a little firm, i use a little manual chopper to chop the avacado into little pieces. i use that same chopper on my onion and jalapeno (first i open it up and take out the seeds). if you have really ripe ones, just use your thumb to push it out of the peeling into your bowl.
• 3 put all these ingredients into a bowl and add half of the can of rotel (you can add all of the can, but not all the juice--it will make the guacamole too liquidy and you will not have a chunky texture) to it.
• 4 add the last three ingredients to taste--like i said, i do not measure any of those -- i just know from trial and error what i like.
• 5 use a potato masher to mash up all the ingredients to the consistency you prefer. i like mine a little chunkier, but you can use a blender to mix it up a little more smoothly. i like to use one of those drink blenders that you hold in your hand and stick right into the bowl to mix things up.
• 6 last of all, place a couple of the pits into the mix. they are supposed to help keep it from turning brown--not that it will have time to do that because once you taste this guacamole, you and your guests won't be able to stop until it's gone! enjoy!