Chunky Salsa | Seasoned Cooking

Guacamole is a traditional accompaniment to any Mexican meal. Here is how my grandmother made guacamole:

	First, prepare each chili as follows: Using the stem of the chili to handle, roast each chili over a gas burner until the skin is evenly charred on all sides, top to bottom. Doing this will produce a wonderful aroma in the kitchen and add a unique roasted flavor to the chiles. If you do not have a gas burner, or if you are preparing a large quantity of chilies, place them on a roasting pan and broil them in the oven, turning frequently. Once they look like the chiles illustrated below, you are ready to clean and peel them.
	Now, split each chili open lengthwise, cut off the stem, and remove the seeds.
	Next, peel the charred outside of each chili with your fingers. Don't worry if a little of the skin stays on. Most of the charred portion should come off easily.
	Lay the chiles flat on a cutting board and slice lengthwise into thin strips.
	Then, cut crosswise to dice the strips into small pieces.
	Next, cut each of the avocados in half lengthwise. Using a spoon, scoop out the flesh of the fruit into a mixing bowl.
	Dice the tomatoes, onion and garlic.
	Add all of the diced ingredients to the mixing bowl with the avocado and mix with a fork or spoon until well blended.
	Finally, add the chopped cilantro, lemon juice and grated cheese.
	A squeeze of lemon juice helps the mixture retain color. Note: Placing one of the seeds from an avocado into the guacamole mixture also seems to help preserve the freshness and color. Serve promptly and enjoy!

Recipe Ideas:

Try putting guacamole inside of a hamburger instead of the traditional tomato, cheese and onion.
Serve guacamole with tortilla chips as an appetizer to a Mexican meal.
Wrap some guacamole in a flour tortilla for a great vegetarian snack.
Put guacamole on top of a tostada as an extra treat.
Instead of the traditional fixings, put guacamole inside of tacos.
Use guacamole inside of a turkey or meat sandwich to give it that Mexican flair.
Make taquitos and use the guacamole as a dip.