Recipe: Cantina-style guacamole
Posted on Sep. 16, 2016 (0 comments)
Guacamole is a dip of mashed avocados that began with the Aztecs in Mexico. In moderation, this fresh and easy guacamole recipe provides heart health benefits from antioxidants and phytonutrients our bodies need from plant based foods.
Did you know avocados are rich in unsaturated fats, help to reduce cholesterol levels in the body and contain more potassium than bananas? Tomatoes are rich in lycopene and red onions help fight cancer.
Pick the ripest avocados you can and use the freshest cilantro, tomatoes, and limes when you're looking for something to mimic a summery cantina style guacamole.
Ingredients
3 large Haas avocados, halved and pitted
2 Roma tomatoes, diced
1/2 red onion, diced
3 green onions, sliced thinly
2 cloves garlic, minced
1 red chile pepper or jalapeño, seeded and diced
1/4 cup cilantro, chopped
Juice of two limes
1/4 teaspoon cumin
1/4 teaspoon sea salt
3 large Haas avocados, halved and pitted
2 Roma tomatoes, diced
1/2 red onion, diced
3 green onions, sliced thinly
2 cloves garlic, minced
1 red chile pepper or jalapeño, seeded and diced
1/4 cup cilantro, chopped
Juice of two limes
1/4 teaspoon cumin
1/4 teaspoon sea salt
Instructions
In a large bowl, mash avocado. (Use a mortar and pestle if you have one.) Add lime juice, cumin, salt and stir to combine.
In a large bowl, mash avocado. (Use a mortar and pestle if you have one.) Add lime juice, cumin, salt and stir to combine.
Gently fold in tomatoes, red onion, green onion, garlic, chile pepper, and cilantro until well incorporated. Serve with tortilla chips and your favorite infused water.
To increase heat, stir in the seeds from the chile pepper or jalapeño and add a couple dashes of hot sauce or chipotle pepper sauce.
