Updated: May 8, 2020
Guacamole is an avocado-based dip or spread first developed by the Aztecs in present-day Mexico. This is my favorite, well only, way to eat Avocados. I personally cannot eat straight Avocados like people at my job or pretty much every health crazed millennial. Like, you are really just going to eat that mushiness with salt or on toast? It might be good for you, but I personally just cannot. I will get my healthy fats in the form of this delicious dip on Taco Tuesdays. I do like to pair my Guacamole with tacos, burritos, nachos, or my husband's my Homemade Taco Crunch Wraps. Enjoy this recipe and try not to eat the whole bowl.
Vegan, Gluten free, Paleo (Serves 4-6 people)
4-5 Avocados, ripe
½ bunch Cilantro, fresh
2 Roma Tomatoes
1/4 cup Large Red onion
2 Jalepenos, finely diced
1 tbsp Minced Garlic
Baking & Spices
1 tsp Salt
2 tsp Cracked Black Pepper
½ tsp Garlic Powder
1/4 tsp Cumin
1 pack of Spicy Guacamole Seasoning
Open the Avocado and remove the seed. Add the Avocado's insides to a medium sized bowl and mash with a fork. I like to leave some chunks so that it is not pasty.
Dice Roma Tomatoes and Red Onions. Finely dice Jalepenos and all all the produce to the smashed Avocados.
Add Salt, Cracked Black Pepper, Garlic Powder, Cumin, Minced Garlic, and the pack of Spicy Guacamole Seasoning.
Slice the Lemon and squeeze the juice over the mix.
Finely chop Cilantro Leaves, but try to leave out the stalk. You will need a large bunch of the Cilantro. Feel free to add more to taste. Add the cilantro to the mix and stir. Refrigerate until served.
Now you have something cooked from the SOUL. Serve it to the CULTURE!