Serves 6 As A Dip
2 Large Ripe Florida Avocados or 4 Haas Avocados
4 Cloves Roasted Garlic, Smashed and Finely Diced
4 Scallions, Finely Diced, White Part and 1 Inch of the Green
1 Red Bell Pepper, Seeded, Cored and Finely Diced
2 Tablespoons Cilantro Leaves, Finely Diced
1 Tablespoon Fresh Oregano, Finely Diced
1 Jalapeno, Finely Diced (Remove Seeds for a Milder Flavor)
2 Tablespoons XVOO, Plus More for Finishing Guacamole
Zest From One Lime
1 Tablespoon Lime Juice, Freshly Squeezed
1 Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Teaspoon Southwest Spice Rub (Optional)
Cut avocado in half and remove seed. Scoop out the flesh with a spoon into a medium bowl. Gently smash avocado with a fork. Add all of the ingredients and gently toss together. Place guacamole in a container and drizzle a little olive oil over the top to make a “mask” (this will help to keep the guacamole from turning brown). Cover tightly and refrigerate. Best if made soon before serving to help avoid discoloration.
Hints and Tips:
To keep the guacamole from turning brown add 1 teaspoon pure Vitamin C Powder when smashing the avocado. You can purchase the powder at Whole Foods or any vitamin store.
