Guacamole Salsa

Guacamole is a perfect summer dip. It’s a guilt free creamy indulgence. When combined with other bold fresh flavors and piled high on a salty corn chip it screams “fiesta!” Of course don’t limit yourself to corn chips; it also makes a great sandwich spread. For an even healthier treat, stack it tall on cold crunchy leaves of romaine or roll it in cool pockets of iceberg lettuce.

Serves 8

As organic as possible:
1 small onion diced

3 cloves garlic, minced

1 jalapeño, seeded and diced small

3 small tomatoes, seeds and juice discarded (as much a possible, don’t work too hard)

½ tsp coarse salt

1 dash cayenne pepper

4 ripe avocados; pitted, diced and scooped out of the skins
Juice of 2 medium limes

Place the onion, garlic, jalapeno, tomato, salt,  and cayenne in a bowl. If you’ve never worked with avocados, don’t worry; I’ll step you through it. On a ripe avocado, one with a little give when pushed, the skin may appear tough, but isn’t. Using a chef’s knife, cut lengthwise (top to bottom) all the way through to the pit. Continue all the way around the avocado until you have cut a full circle. Set down the knife and hold the fruit in your hand. Twist half of the avocado at the cut, holding the other half steady in your hand. Once it gives, separate the two halves. One of the halves should have retained the pit. Use the chef’s knife (being very careful not to cut yourself) and give the pit a little whack, just enough to get an edge of the knife inside. Then holding the avocado twist the knife enough to loosen and remove the pit. Carefully pull the pit off of your knife and discard. While the fruit is still in its skin, I like to cut a diamond pattern (dicing it) in the flesh and use a tablespoon to scoop it out along the skin.
Place the diced avocado in the bowl, and add lime juice. Gently toss, just mixing until combined, not to mash the avocado. (I like big chunks.)


Serve immediately (pool side if possible) as avocados have a tendency to turn brown when left in open air too long. If juice settles, feel free to re-toss. Happy Eating!

Side note: If you need to store it in the refrigerator, gently press plastic wrap against the guacamole to eliminate as much air as possible from contacting the avocados… and the lime juice will help.


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