Delicious Chunky Guacamole

• 2-4 ripe tomatoes, preferably beefsteak
• 1 half Spanish onion
• 2-6 jalapenoes
• 1-4 cloves garlic
• 1 handful of fresh cilantro stalks
• coarse kosher salt to taste
• 6 ripe avocados, preferably Hass or another very flavorful kind
• 3 almost ripe avocadoes
• 2-3 limes

1. Cut tomatoes in quarters and "de-gut" them by removing the seeded gooey part with a knife or spoon, leaving on the "meat" of the tomato. Cut the "meat" into roughly quarter inch squares. Place in a large mixing bowl.
2. Chop the Spanish onion and jalapenos into strips and squares according to taste (longer strips will be more noticeable). Place in bowl. Finely chop garlic until almost pulverized. Place in bowl. Rip apart some cilantro and dice finely some cilantro, add according to taste but use at between 3 and 6 tablespoons. Add to bowl. Add water to bowl until there is about an inch at the bottom. Add two pinches coarse salt. Add juice of quarter a lime. Mix with large wooden spoon. For best taste, refrigerate overnight.
3. The above mixture will make quite a bit of guacamole. Unless I am throwing a large party, I usually make guacamole three separate times with this mixture (which lasts refrigerated about 5 days). The below recipe is for one batch (of three).
4. Cut one almost ripe avocado into quarter inch chunks. Set aside. Cut two avocados into slices and lightly mash against the side of a new mixing bowl with fork. Add a third of the above mixture by fork (so no water is added). Add two pinches of salt, or more to taste. Add juice of half a lime. Mix well with fork. Add the almost ripe avocado squares. Mix until the avocado squares are still visible but are mostly blended into the guacamole.
5. Taste- add salt or more of the above mixture if needed.
6. Enjoy!

tomatoes, onion, jalapenoes, garlic, handful of fresh cilantro stalks, coarse kosher salt, avocados, almost, limes

Taken from www.epicurious.com/recipes/member/views/delicious-chunky-guacamole-1261095 (may not work)