Homemade Rockin' Guacamole

Homemade Rockin' Guacamole

During those hot and humid summer months we love to cool down with our meals as well. We don't want to feel weighed down and uncomfortable when we are enjoying all those summer activities. A great cool down recipe is guacamole. This traditional dip and topping is cool and lively, plus super flavorful. This recipe shows you how to make a super flavorful guacamole that will have you asking for seconds and thirds. This guacamole is a perfect side dish with lunch, topping on main dishes, or serves great for parties or on the go as a dip. Serves great with chips, veggies, and of course with a nice cold beverage. Make ahead and serve for your family along side their favorite meals, its great on everything...try not to eat it all before the family gets to the table though. Enjoy!

Homemade Rockin' Guacamole

Ingredients

4 large ripe Haas avocados
Freshly squeezed lime juice (2 limes)
1/4 large red onion (or 1 small onion), grated
2 garlic cloves, grated
Salt & freshly ground black pepper, to taste

1/8 teaspoon cayenne pepper (more if you want spicer)

1/4 teaspoon cumin 

1/4 teaspoon chili powder

1 medium tomato, seeded, and small-diced
1 to 2 Tablespoons fresh cilantro, minced

Optional

1/4 cup canned diced green chiles or to taste

1 to 2 Tablespoons fresh or jarred jalapeno, minced, to taste

1/3 to 1/2 cup roasted corn

Dashes hot pepper sauce, to taste

Directions

Cut the avocados in 1/2, remove the pits. Using a sharp knife, slice through the avocados flesh (not threw the skin), you want to score the flesh and make a crisscross pattern. 

When scored, take a spoon and scoop the now chunked flesh out of the shells into a large bowl. leaving them still a bit chunky at this point. 

Chop and mince ingredients, such as herbs and tomatoes. But what I do for the onion and garlic is use and grater to finely break them down. This makes it a little more palatable for kids and you won't chomp down on a big hunk or garlic. If you like onions chunky, feel free. This version is very kid friendly. 

Add the remaining ingredients (add in optionals you like at this point too) and fold everything together to mix. 

Tip: When trying to get lime juice from a fresh lime, roll the whole lime on a counter to release the juice. Cut the lime in half and instead of using a juicer, use a fork to pierce the lime and squeeze around the fork to release the juice. 

Once all your ingredients are mixed, I take a potato masher and mash the guacamole to the desired texture you like. Once mixed and mashed, season to taste with salt and pepper.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 30 minutes to 1 hour before serving. While it sits, the flavors blend and taste better. Serve along side your favorite chips, veggies, and main dishes as a topping. Enjoy!

-Amy