Prep 10 mins
Cook 0 mins
I decided to post this delicious, yet quick, dip from Penzey's Spices. I've made this for several years and everyone loves it. The recipe says, "Two important things: pick good avocados and keep the finished guacamole sealed airtight to keep its vivid green color. Layer saran wrap right on top of the guacamole, then cover the bowl and refrigerate until serving time." The last time I made this, I forgot the lemon juice and it still tasted great!
- 4 ripe avocados
- 1 tablespoon water
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon oregano
- 1 small onion, minced
- 1 small tomatoes or 5 cherry tomatoes, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt substitute or 1 teaspoon salt
- cayenne pepper, to taste
- Mix water and spices together in a medium bowl and let stand.
- Halve avocados; remove pits. With a spoon, slide the skins off.
- Cut in thirds (carefully inspect and cut out brown or black spots) and add to the bowl.
- Mince onion and tomato and add to bowl, along with lemon juice, cilantro and salt.
- Mash with a hand potato masher, then stir to blend the spices. Some people use a blender, but then the guacamole will be pureed with no texture.
- Taste and adjust the heat level by adding cayenne red pepper as desired.
- Guacamole needs a fair amount of salt, but before you add more, taste some on the chips you will be serving, as some chips are saltier than others.
- Cover the guacamole tightly and refrigerate until ready to serve. Serve with lots of tortilla chips. Whole grain crackers work great for this dip too.