Here is a recipe I thought I would post to the blog after receiving the following e-mail last week:

Hi.

Hope you are enjoying this beautiful sunshine we are having.  Feels so good just to have the warmth on your skin.

When you have a chance. Can you post your recipe for your  guacamole dip? All the recipes on line look like they call for tomatoes.  I don’t think yours had tomatoes in them.

Tammy H.
Have a wonderful day.

It is possible this would have been more beneficial had I posted this before Cinco de Mayo, but we still have a long summer before us with plenty of opportunities to quickly make up a fresh batch of this tasty guacamole to share with family and friends.

So here it is:

Prep for Mixing
Okay, so I don’t really have a ‘recipe’ per se, but I will list the ingredients I use, and *approximate* amounts of each:
  • 2-3 ripe Avocados, pitted, peeled and mashed (depending on how many people you are serving).
  • 1 Lemon, juiced (I prefer organic (smells and tastes better- look for heavy ones, they have more juice).  I used juice from about 1/2 a lemon.
  • 2-3 cloves of fresh Garlic, peeled and minced.  I avoid imported garlic e.g.: from China, since by the time it arrives here in Canada it has lost much flavor- local tastes best.
  • Salsa, about 1/2 cup.  I used Tostitos: Medium (no added sugar), so technically there were some tomatoes in it. 
  • Sea Salt, a few cranks from grinder.
  • Cumin, a pinch or three.  This gives it the ‘smoky’ flavor.
  • Chili Powder, a dash or two.  I don’t always use this, so it is optional.
  • Often I just toss the Avocados in a bowl and mash with a fork, then mince Garlic and add to the bowl, squeeze Lemon juice over top, add a big splash of Salsa then mix it all up and finish with the Spices till it tastes best to me. 
  • Today I was pressed for time so I just threw it all in a food processor and pulsed a few times till it looked like the right consistency- it wasn’t as chunky and ‘home-style’ as usual, but it was tasty nonetheless.
  • Garnish with Lemon slices and serve with Stone Ground Organic Tortilla Chips.
  • Pairs well with turkey on lightly toasted multigrain bread, when used as a replacement for your favorite spread on any sandwich, or topped with black beans and served open-face on a sprouted grain corn tortilla.

So, there you have it.  Enjoy!

Always a crowd pleaser at potlucks and summer barbecues.  Try it on your next burger- Yummy!

© Una-Melina  2013.