What could be better for Superbowl Sunday than a nice bowl of Guacamole and chips to go along with all the other munchies.
This recipe for Guacamole is a lovely combination of three avocados, cumin, cayenne,lime, garlic and fresh tomatoes.
I like to serve it with Boulder Canyon Hummus Chips. They are gluten free which suits many of today’s tastes. The Guacamole has no dairy, so the combination is perfect when you have people gathered who have diet restrictions but love good food.
Very yummy!
Guacamole
Print recipe| Serves | 8 - 10 |
| Inspiration | Modified Alton Brown recipe |
Ingredients
- 3 ripe avocadoes (test for ripeness, but sticking a toothpick in the bottom. It should slide in easily. If they are very green when you buy them at the grocery store, let them sit on the counter for 2 - 3 days.)
- 1 lime (juiced (cut in half and put a fork in the middle and squeeze out the juice))
- 1/2 Tsp salt
- 1/2 Tsp cayenne pepper
- 1/2 Tsp ground cumin
- 1 large or 2 medium tomatoes (diced)
- 1 clove garlic (grated or finely chopped)
- 1 Tbsp fresh parsley or 1/2 tsp dried parsley (as a garnish)
Directions
| Cut around the outside of the avocado and split in two. The seed should come out easily. Scoop the soft flesh into a large bowl. Repeat for the other two avocados. Retain one of the seeds for later. | |
| Add the lime juice to the avocados and then mash the avocados and lime with a potato masher or a fork. Add the cumin, cayenne and salt to the bowl and mix well. Then gently fold in the tomatoes and garlic. | |
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Put the avocado seed in the bottom of the serving bowl (I like to use a bowl with a small base and wider top) and add the guacamole on top. (The seed in the mixture keeps the avocado from turning dark.) Sprinkle with the parsley if desired. With the seed in the mixture, this guacamole will keep nicely in the fridge for a couple of days.  | |