We love our dips and chips. In fact you can ofter hear the "you ship you dip" shouts around our house in an attempt to keep our kids from eating all the chips. We have made Guacamole a million times and with different variations but this is an easy and delicious receipt we found on Pinterest. It's also a good place to start if you want to start getting crazy and experimenting with some different variations (i like it really spicy).
Anyway, the credit for this recipe goes to Inspired Taste and they have lots of there items there you may want to try
Guacamole recipe can be found here secrets and a simple recipe with avocados, lime juice, diced tomato and cilantro. Recipe video included.
Ingredients
This recipe is Vegan, Gluten free, Paleo
Produce
- 1 tbsp Cilantro, leaves
- 3 Haas avocados, ripe
- 1 tsp Jalapeno or serrano pepper
- 1/4 cup Onion
- 1 Plum or roma tomato, deseeded and diced (1/2 cup), large
Condiments
- 1 1/2 tbsp Lime juice, fresh
Baking & Spices
- 1/2 tsp Salt
Nuts & Seeds
- 1/2 tsp Cumin, ground
Use Ripe Avocados
Ripe avocados are essential to great guacamole. We cannot tell you how many times we’ve come home from the store with a big bag of avocados and had to wait one, two, maybe three days before they are ripe. So, plan ahead.
Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe. If you know friends are coming over on Sunday, buy your avocados a few days before. If you need to speed up the ripening process, throw them into a paper bag with a banana and leave for a day or two.
Leave It Chunky
Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not a completely smooth one. So, when you’re making the guacamole, gently mash things together with a fork and leave some texture.
“De-Flame” The Onions
Deseed Your Tomato
We love adding some diced tomato, but we always deseed it first. If you don’t do this, the tomato seeds and juices add too much moisture. We usually pick up a “plum” or “Roma” tomato for guacamole since it already has fewer seeds than others.