As Blake and I are in the middle of a 2 week Cleanse that will restrict starches - including tortilla chips - I have modified our recipe into a smoother dip, perfect for fresh vegetables.
INGREDIENTS:
3 whole, ripe avocados
1 large lime
4 whole Roma tomatoes, peeled
1 small Vidalia onion
2 whole Jalapeno peppers
1 tablespoon minced garlic
2 sprigs cilantro, finely chopped (optional)
Salt To Taste
PREPARATION:
(Guacamole)
Cut avocados in halves and remove seeds. Use a spoon to scrape the avocado meat into a large bowl. Mash the avocados to a fairly smooth consistency, (I use a fork) leaving some small chunks. Sprinkle lightly with salt and squeeze in the juice of one half lime. Stir to mix, cover with plastic wrap & set aside.
(Pico de Gallo)
Slice jalapenos and tomatoes lengthwise and remove seeds. On a large cutting board, dice jalapenos, tomatoes and onions into very fine pieces. Add in garlic and cilantro, sprinkle lightly with salt and squeeze in the juice of the other half of lime. Toss lightly with fingers and incorporate into guacamole mixture.
This is a family sized recipe that can easily be halved. It will store in the refrigerator for about 24 hours if plastic wrap is placed directly on the Guacamole con Pico de Gallo.
This dish serves well as a salad dressing or veggie dip and is fantastic served with grilled chicken or atop an omelet!
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