Guacamole, the green goddess of dips. This savory green dip has become quite popular over the last few decades. It’s come a long way from it’s initial fruition by the Aztecs of Mexico. It’s a recipe concoction that has been manipulated and slightly altered from chef to chef, but would not be what it is without the creamy fruit we know and love for many reasons, the avocado.
I will admit though that before the age of 20 I had never even tasted an avocado or guacamole for that matter. I grew up in a small town in upstate New York and really didn’t taste the goodness of avocado till I moved to California as a young adult. I actually didn’t even care for it that much when I first tried it. I think my taste buds were not quite developed yet to appreciate great food. I only finally started appreciating and loving guacamole and avocado in my mid 20’s. It was homemade guacamole, made by a friend, that truly changed my perspective of this fabulous dip. Then it was over. Since then it’s been hard for me to put down this amazing green concoction.
Guacamole for All!
Even though I didn’t appreciate the goodness of guacamole till later in life, I can luckily say that all 3 of my boys appreciate this wholesome dip already, which is quite surprising. It’s not often all 3 would enjoy something like this. I do not add jalapeno most of the time as you’ll see as “optional” on the recipe so that we can all enjoy it. It’s not lacking a bit of flavor without it though.
The dip itself is healthy and good for you, but the danger of course lies in those tortilla chips that we use to scoop up this dip. That’s where we over indulge in a good thing. All I can say about it is, all in moderation. I usually only make guacamole when guests are coming over or for meal where I feel we deserve to indulge a little and enjoy those yummy chips to accompany a special meal.
The avocado base of guacamole is where you’re getting those good satisfying fats, but don’t feel that you can only enjoy it with chips. Try using guacamole as a sandwich or wrap spread and a dip for other vegetables. This is a versatile dip that can be enjoyed by the masses as long as they’re not sensitive to flavor and spice.
Katia
Yields 6-8
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 3 ripe avocados, pitted, peeled and sliced into cubes (Save one pit for the guacamole for freshness)
- 3/4 tsp sea salt
- 1 lime, juiced
- 2 medium organic tomatoes (or about 6 oz. ), diced small
- 1 teaspoon granulated garlic (1 also sub 1/2 of the tsp with Penzy's Roasted Garlic )
- 1/3 cup red onion, finely diced
- 4 Tbsp chopped cilantro
- 1/8 tsp cayenne pepper
- 1/8 tsp ground black pepper
- *optional- 1 jalapeno pepper, seeded and finely diced (I don't usually include this if I'm serving to my kids or those sensitive to spicy food, but even without it's not lacking on flavor)
Instructions
- Once you've peeled and pitted the avocado, score each half into cubes and then scoop out the avo into a medium mixing bowl.
- Add salt and lime juice to bowl with avocado and smash up avocado with a fork till fairly smooth with just some slight chunks (or to your liking)
- Then add tomatoes through peppers and combine
- Taste and adjust salt or pepper at this point if need be
- Add saved avocado pit to bowl you're serving the guacamole in for added freshness
- Serve immediately or chill in refrigerator for at least 1 hr.
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