Holy guacamole! That just about sums up what you will say when you taste this dip.
The fresh flavors of avocado, plum tomatoes, sweet onions and cilantro perfectly meld together. Add cayenne pepper if you want a little heat. It’s a great dip or topping on Stacked Burrito Pie.
It’s easy to make this dip with fresh ingredients and well worth the effort to enjoy this healthy treat at home. Follow the mini-tutorial below or jump down to the recipe and enjoy!
These are Hass avocados. You can tell because the skin is bumpy and turns from green to purple as it ripens. There are many different types of avocados. This variety is usually available year-round. It works well in guacamole because it doesn’t get mushy and will give the dip a little bit of chunkiness. When it’s just soft to touch, it’s ripe.
Before working with the avocados, I like to prepare all of the other ingredients first.
Seed and then dice the plum (or Roma) tomatoes so that only firm flesh ends up in the guacamole.
If you have never done this before, this type of tomato is easy to work with due to the relatively small size. Slice off the top and bottom of the tomato and then cut the tomato in half (long way). Run a knife along the skin to remove the soft flesh and seeds. Now, cut the remaining tomato into strips and then cut in the other direction to make small diced pieces.
This cilantro plant is in dire need of a haircut! I’m not very successful at growing herbs. But, I usually buy a small plant, instead of a bunch from the grocery store, and work with it for awhile in hopes that my luck will change.
Cut or pull some leaves from the stems, place them in a little bowl and then just snip with scissors until the cilantro is in small pieces. Really. There is no need to drag out a knife.
Dice the onion of your choice, the smaller the dice the better. A sweet or red onion works best. By the way, here’s a great video on how to dice an onion by Good Housekeeping.
Now we are ready for the good stuff. Slice the avocado in half by running the knife all the way around the avocado. (It won’t easily split open if you just cut one side.) Rotate slightly and use a fork to pull out the seed.
The avocado pulp will easily scoop right out. Mash it with a fork. But leave some chunks too.
Add freshly-squeezed lemon or lime juice, depending upon your preference. I find that the lime juice can overpower the final dip. The juice prevents the avocado from browning…so you’ll want to use plenty.
Now gently fold in the tomatoes, cilantro and onion. Sprinkle with salt. At this point, you can add some cayenne pepper if you need a little heat.
Once everything is mixed together, add just a little more lemon juice…just to be sure everything stays fresh-looking.
That’s it…a beautiful, delicious and healthy (if consumed in a proper quantities) dip. I had to add the last part because it is so easy to eat just a little too much dip, if you know what I mean
Serve it with chips (pictured are sweet potato tortilla chips) and vegetable crudites, such as carrots and cauliflower.
If you make a batch, please share how it turned out!