Quick and tasty guacamole

Quick and Tasty Guacamole Recipe


Guacamole is one of those amazing comfort foods for me.  Most of the time I make more of a chunky avocado and tomato salad rather then the traditional creamy version {same basic ingredients using more tomatoes all roughly chopped}.  With our garden tomatoes rapidly winding down in production, I decided to do a creamy guac the other day.  Hope you enjoy it as much as I do!!

There are so many foods you can eat guacamole with including the classic chips, sandwiches, quesadillas, baked chicken, enchiladas, tacos and much much more.




2 avocados – TIP: They should have a little give when you squeeze them.  When the small piece of the stem is removed the inside will still be a light green.  If it is black, then it is generally a bit too ripe.

3-4 Roma tomatoes

1-3 jalapeño, serrano, or other peppers to your taste

1 lime

1-2 garlic chunks of the garlic clove

a few sprigs of cilantro

1/4 tsp of garlic salt



I use a Ninja Prep, but any mixer or food processor will work for creamy guacamole.  If you are making a chunky version the Ninja prep, hand powered processor {salsa maker} or hand chopping work better then a blender or other food processor.

Peel the garlic chunks and slice them a few times before putting them in the processor.  Next squeeze all the lime juice into the processor.  Take off the stems on your peppers and chop them into 1/2 inch sections.  If you want to deseed your peppers slice lengthwise, scrape out the seeds with your knife and cut into 3/4 inch sections.  Toss them into the processor.  Add in the garlic salt.  Cut into the avocado until your blade hits the pit, then turn the avocado around until your knife cuts all the way around.  Remove the knife and using two hand grip each half of the avocado and twist in opposite directions.  The pit will remain in one half of the avocado.  Depending on how ripe it is you may need to hit the pit with your knife so the blade sinks into the pit.  Turn the knife to the side which should remove the pit.  Use a spoon to scoop out the avocado from the peel and add to the processor.   Chop the tomatoes with your knife and set them aside.  Blend up your mixture in the processor.  If your avocados cling to the sides and will not easily blend add 2-5 tablespoons of water until it blends easily.

Spoon or spatula your mixture into a bowl and add the tomatoes.  You can leave them on top or mix them in.

The only thing left to do is enjoy your yummy treat!

Guacamole generally lasts up to 3 days in the fridge.  The lime juice is what helps it retain the green look longer.  If you are saving some for later, it is recommended you use an airtight container.   An air tight container will keep it green longer and keep your refrigerator from smelling like garlic.



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