My husband and I went on a business trip to Mexico years ago, and for a company teambuilding workshop we had to make guacamole in a group, and whichever group’s dip tasted the best, won the contest. It was lots of fun, but I didn’t realize how easy it was to make guacamole. Now, fast forward, I have been making guac for over ten years now and have created it just the way I like it. Recently I had a Mexican Taco party around the holidays and made this delicious starter. Visitors couldn’t stop raving about the recipe. I hope you love it too. Keep in mind; you can add more cumin because will give you more of an aroma which is always good in my book.
Ingredients:
4 Avocados (ripe)
3 Roma Tomatoes diced
1 -2 tbsp cumin (to taste)
1 can of chili peppers (mild)
1 1/2 of the juice of a lime
1/2 of a red onion (minced)
1 tsp of dried cilantro or fresh 1-2 Tbsp cilantro
Jalapeno (diced to taste)
salt and pepper to taste
Instructions:
- Cut open and remove the pit from the avocado and using a large spoon scoop out the avocado inside and place in a bowl.
- Add lime juice and using the back of the fork, press the avocados until they are combined.
- Add minced red onion, cumin, chili peppers, cilantro, diced tomatoes. Mix well. Add salt and pepper to taste.
- Cover with plastic wrap by pressing out all the air, so the plastic wrap is touching the guacamole. This will prevent the avocados from turning brown. Place in fridge for 1 hour. Then pull out and enjoy.
Additional notes on the Guacamole recipe:
- I found that you can add more cumin to ramp up the scent while eating.
- If you use salt, be sure to check that your nachos aren’t too salty. Adding less salt if your nachos are too salty helps balance the flavor.
- There are a lot of recipes that use garlic. However, I found that using garlic and letting it sit for an hour or overnight creates a pungent taste and overpowers the guacamole, so I leave it out. If you don’t mind this flavor, feel free to add 1 garlic clove minced.
Doesn’t it look yummy? It makes two cups so reserve some for later.
Feel free to print out this recipe for your next party or just to enjoy some guac tonight with your nachos.
I found that you can add more cumin to really ramp up the scent while eating. If you use salt, be sure to check that your nachos aren't too salty. Adding less salt if your nachos are too salty helps balance the flavor. There are a lot of recipes that use garlic. However, I found that using garlic and letting it sit for an hour or overnight creates a pungent taste and overpowers the guacamole so I leave it out. If you don't mind this taste feel free to add 1 garlic clove minced.
Ingredients
- 4 Avocados (ripe)
- 3 Roma Tomatoes diced
- 1 -2 tbsp cumin
- 1 can of Chili peppers (mild)
- 1 1/2 of a juice of a lime
- 1/2 of a red onion (minced)
- 1 tsp of dried cilantro or fresh 1-2 Tbsp cilantro
- jalapeno (diced to taste)
- salt and pepper to taste
Instructions
- Cut open and remove the pit from the avocado and using a large spoon scoop out the avocado inside and place in a bowl.
- Add lime juice and using the back of the fork, press the avocados until they are combined together.
- Add minced red onion, cumin, cilantro, chili peppers, diced tomatoes. Mix well. Add salt and pepper to taste.
- Cover with plastic wrap by pressing out all the air so the plastic wrap is touching the guacamole. This will prevent the avocados from turning brown. Place in fridge for 1 hour. Then pull out and enjoy.
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I never tried to make guacamole dip by myself, but now saving this to my ‘to do’ list 🙂