Fixate Guacamole
This is a great appetizer for the big game and any day!! I love to have guacamole with chips and carrots. It's also great on salads and sandwiches!
2 cups mashed ripe avocado (approx. 2 large)
¾ cup seeded, chopped Roma tomatoes
(approx. 2 medium)
½ cup chopped onion (approx. ¾ medium onion)
1 Tbsp. finely grated lime peel (lime zest) (approx. 2 limes)
¼ cup fresh lime juice (approx. 2 limes) ¼ cup finely chopped fresh cilantro
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 Tbsp. extra-virgin olive oil
2 Tbsp. seeded, chopped jalapeño (approx. 1 medium) (optional)
1. Combine avocado, tomatoes, onion, lime peel, lime juice, cilantro, salt, pepper, oil, and jalapeño (if desired) in a medium bowl; mix well.
2. Serve immediately, or refrigerate, covered tightly, a few hours to let the flavors meld.
COOK’S NOTE: To keep your guac bright green while storing, press a piece of plastic wrap directly over the top with all air bubbles squeezed out. Since avocados turn brown when exposed to the air, removing the air removes the process of browning!
TIP: For a chunkier guacamole, mash avocados with a potato masher or the back of a fork. For a smoother guacamole, use a food processor.
This is a great appetizer for the big game and any day!! I love to have guacamole with chips and carrots. It's also great on salads and sandwiches!
2 cups mashed ripe avocado (approx. 2 large)
¾ cup seeded, chopped Roma tomatoes
(approx. 2 medium)½ cup chopped onion (approx. ¾ medium onion)
1 Tbsp. finely grated lime peel (lime zest) (approx. 2 limes)
¼ cup fresh lime juice (approx. 2 limes) ¼ cup finely chopped fresh cilantro
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 Tbsp. extra-virgin olive oil
2 Tbsp. seeded, chopped jalapeño (approx. 1 medium) (optional)
1. Combine avocado, tomatoes, onion, lime peel, lime juice, cilantro, salt, pepper, oil, and jalapeño (if desired) in a medium bowl; mix well.
2. Serve immediately, or refrigerate, covered tightly, a few hours to let the flavors meld.
COOK’S NOTE: To keep your guac bright green while storing, press a piece of plastic wrap directly over the top with all air bubbles squeezed out. Since avocados turn brown when exposed to the air, removing the air removes the process of browning!
TIP: For a chunkier guacamole, mash avocados with a potato masher or the back of a fork. For a smoother guacamole, use a food processor.
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