Guacamole

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.

 

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