This guacamole recipe is by far my favorite dip, appetizer, condiment, etc. At breakfast, it makes my egg sandwich come to life, as a snack it tops a brown rice cake to create a healthy alternative to chips and then of course there’s the taco party.
GUACAMOLE ROCKS! It’s a staple we make every week.
We’ve been testing out alternative diets to try to solve some mysterious health issues and it’s been a tough menu to follow – no sugar, no nuts, no dairy, no grains, no beans. As a food blogger, this has been an extra challenge for me. This guacamole recipe has been our friend through it all – making rather bland food taste amazing.
Here’s a TIP: to keep guacamole from browning too fast, place a cut onion on the top of the bowl so it covers the surface. It works!
- 1 pint (about 1 cup) quartered cherry tomatoes
- 1.25 cups diced onion
- 3 small limes, juiced
- 1 tsp coarse sea salt, more to taste
- freshly ground black pepper, to taste
- 4 ripe avocados, cut in to large chunks
- 1 medium-large jalapeño, finely diced
- 1 cup chopped cilantro, stems and leaves
- Dice onion and place in a small bowl with lime juice, 1 tsp salt and pepper. Toss and let sit for 15 minutes. This helps tame the onion flavor.
- Place quartered tomatoes in a small bowl. Sprinkle with sea salt. Toss and set aside.
- After onions have rested, combine them with all ingredients except tomatoes and cilantro.
- Using a fork, mix and mash until you reach desired consistency.
- Drain any juice from bowl of tomatoes and gently mix into the guacamole with the cilantro.
- Add more salt and pepper to taste.
Food for Thought: With the rise in demand from the US and China for this “green gold”, avocado forests have been overtaking land in Mexico which in turn threaten native forests, the monarch butterfly habitat and create water issues. Grown primarily in the state of Michoacan, the environmental protection agency has started dialogue to protect the state’s natural resources in an effort to grow avocados in harmony with nature.