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Guacamole

Guacamole is one of those dips that was never one of my favorite. One, I don’t really like the creamy guacamole style. It reminds me too much of baby food and does not have a lot of spunk to it. Last week, we talked about diets, remember? Well, last fall I gave up cheese. I really don’t  miss it like I thought I would but maybe that is because occasionally I will splurge and have a cheese pizza. This is the only time though that I will have cheese, so I have gotten creative and guacamole is one of those things that if I put on my sandwich it takes away that feeling of missing my dear old cheese.  It is also one of those recipes that is  a lot like salsa or a bloody mary. Everyone has their own “special recipe” and it is always better than yours. I am not going to say that this is the “best” guacamole recipe out there because I have not tried one that I really thought was any better than the next. I do however like my recipe, but I am never opposed to trying yours, so if you want to share, please do. I would love to try it!
GuacamoleGuacamole- yield 3 Cups
3 medium ripe avocados, peel removed,  halved and pitted, 1 med. lime,juiced, 3/4 tsp. sea salt, 3/4 ts. ground cumin, 1/2 tsp. cracked pepper, 1/2 tsp. cayenne pepper, 1/2 med, red onion, 2 small Roma tomatoes diced, 1 lg. minced garlic clove, 2 TB fresh cilantro chopped, 1/2 jalapeno, diced, and 1/2 tsp. horseradish.
Place avocado and the lime juice in a large bowl. Take a fork and mash  slightly, but leave chunky.  Add salt, cumin, and both peppers and stir slightly. Add the rest of the ingredients, stir and mash more depending on chunky you like your guacamole. Serve right away, but I like mine a chilled, so I Iike to cover with plastic wrap(lay directly on guacamole) and chill for about 30 minutes.
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