Chunky Guacamole

My husband Jeff loves guacamole and if you are a fan of it too, then you really have to try it.
My recipe has something that probably none other has and if you make it you will see how good it really is.
Mine has lemon zest, not just lemon juice and it has one small shallot, not the regular 1/4 white onion.
The shallot is milder in flavor and even softer in texture than the regular onion.

Ingredients:
1 large tomato, diced small

1 shallot

1 jalapeno pepper, seeded and cut in 2
1 handful parsley or cilantro
1 teaspoon lemon zest
juice of 1/2 lemon
salt
pepper
1 avocado

Process everything but the avocado in a small food processor until it is finely chopped.

If you find it to be too dry and separating on the sides of the food processor, then add 1/3 of the tomato quantity.

At first it will look like this.

Then with the tomato added it will turn red like this.

Before you cut the avocado make sure you have washed it thoroughly.

With a knife make a cut all the way around and then twist the halves.

Discard the large seed and scoop the contents or the pulp of the fruit into a bowl.

The perfect tool for this would be a teaspoon.

Add the mixture from the food processor and the diced tomato and mix to combine.

Check the salt & pepper taste and adjust accordingly.

The avocado oxidizes easily and the lemon juice helps prevent that from happening.

Delicious nonetheless.
Thias guacamole is best served immediately with chips, but if you want to make it ahead and chill it or just save it for later, then the best way to do that is by placing the guacamole in a plastic container with a tight fitting lid.
It will keep in the fridge for up to 2 days.
Enjoy !