Renee’s Funk-ay, Chunk-ay Guacamol-ay
Last but not least, guacamole. There is no American Mexican celebration complete without this fresh, creamy, flavorful green dip packed with diced tomato and onion. It goes great on tacos, with eggs, and especially on hearty tortilla chips. Fairly low carb on its own, dab a guilt-free spoonful of guac to go with your party fajita meat. Ah, can you taste it now?? Hnnnhhn.Enough talk! Let’s look at how to turn these plump, emerald beauties into Renee’s favorite mild GUACAMOLE.
Ingredients
- 3 large RIPE avocados
- 1/4 c. diced red or purple onion with skin removed
- 1 roma tomato diced small (about 1/3 c)
- 1/2 bunch cilantro finely chopped or scissored
- 3 T. lime juice
- 1/2 t. salt
- 1 t. minced garlic
- 1 heavy dash cumin
- Dash cayenne pepper to taste
Instructions
- Cut avocados in half lengthwise and remove the pit.
- Spoon avocado flesh into a medium-size bowl.
- Mash with a fork until they are a chunky mush (but not smooth like hummus).
- Stir in spices, cilantro, and lime juice. Taste-test: We always seem to need more salt at this stage, and occasionally a bit more lime, depending on the size of the avos.
- Add red onion and chopped tomato.
- Stir and serve in a festive bowl.
Tried this recipe?Let us know how it was!