If there are taco chips out, nine times out of ten they are going to be enjoyed with some guacamole. This satisfying, creamy dip is a staple in my house, especially during the summer month when all the ingredients can come straight from the garden.
It’s fantastic on its own and fantastic as a topping. It can be both a star and in the chorus, if you catch my drift.
Helpful hint: If you like chunkier guac, be careful not to over-mash the ingredients.
And preferably serve at a party where no one likes guacamole, leaving it all to yourself! Like they say, the more the merrier, right? :)
GLUTEN-FREE, VEGAN GUACAMOLE
Ingredients
- 3 Haas avocados, halved, seeded, peeled and roughly chopped
- 2 Roma tomatoes, seeded and diced
- 3/4 medium red onion, diced
- 1 clove garlic, minced
- 1 tbsp cilantro, chopped
- 1/2 jalapeño pepper, seeded and finely chopped
- Juice of 1 lime
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cayenne
Directions
- In a large bowl, combine avocado pieces, lime juice, salt, pepper, cayenne.
- Mash with a potato masher or back of a fork, until desired consistency. Fold in tomatoes, onions, garlic, jalapeño and cilantro.
- Allow guacamole to rest at least 15 minutes for flavor to infuse before serving.
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If there are taco chips out, nine times out of ten they are going to be enjoyed with some guacamole. This satisfying, creamy dip is a staple in my house, especially during the summer month when all the ingredients can come straight from the garden.
Next time you’re thinking about serving some dip, how about making your own tortilla chips? They are super easy and add a little more love to a dish than store-bought chips. Plus you can make your own unique flavorings to compliment what you are serving. Win-win!
