Looking for a quick dip to throw together for company or a weekend night dinner? This recipe involves very little clean up and tastes great. It is a perfect summertime treat.
Here is what you will need:
● 2 ripe avocados
● 2 Roma tomatoes
● 1⁄2 small to medium size red onion
● 2 cloves garlic
● 2 jalapeno peppers
● 2 limes
● 1⁄4 c. cilantro, roughly chopped
● 1⁄2 tsp. Cumin
● Salt & pepper to taste
● 1 gallon sized plastic bag
Begin by washing all the tomatoes, peppers, and cilantro. Next, take your avocados and slice them in half lengthwise.
Using your knife, very carefully tap the blade of the knife against the pit of the avocado to remove it from the flesh. Once the knife is securely in the pit, gently twist the pit out of the avocado and discard.
Once you’ve remove the pit, you’ll want to grab a spoon and scoop the flesh from the skin directly into your gallon plastic bag. You’ll use the plastic bag to mix everything up, saving yourself the hassle of washing another bowl and utensil. Easy tip: I like to fold down the top part of the bag to keep the seal part and your hands clean as you transfer ingredients into the bag.
I like to get the onion chopping out of the way next just to have it done. I like my onion finely diced for this recipe, so I am not chomping away on big pieces of onion. Add your onion to the mixing bag with the avocado. Following that, I like the dice up the jalapeños next. The best way I know how to do is to slice off the tops of the jalapeños, then slice them in half lengthwise. Then, I take a teaspoon and use it to scrap out the seeds and white membranes in the peppers, which are the spicy parts. If you like heat, go away and include some seeds in your guacamole, but it’s totally optional! I like a little heat, which is why I include the peppers, but not the seeds or membranes. Once you’ve got the peppers cleaned out, finely mince them and add them to the mixing bag as well.
Following the jalapeños, mince up the garlic. As far as I am concerned, you can never have enough garlic, so I will sometimes add even more than 2 cloves, but you can adjust this recipe to your own personal tastes, which is what makes it so great! Add the minced garlic to the mixing bag, and grab your cilantro. I like to run my knife through the cilantro a few times, but leave it roughly chopped. Throw that in the bag too.
We’re almost there! Lastly, you’ll want to chop up your tomatoes. I prefer a chunkier tomato piece in the guac, but it’s up to you! I forget to get a snap of it on my cutting bag, so here is what it looks like all ready to be smashed together in the mixing bag. OK second to last step before you get to enjoy this guacamole goodness. Roll your limes on your cutting board for a few seconds to loosen them up, or stick them in the microwave for 10 15 seconds to extract more juice from them. Cut them in half and squeeze the juice directly into the bag.
Lastly, we want to add in the seasonings to the bag. Get that S&P and cumin in there and get ready to mix! Seal up the bag use your hands to mash up and mix all the ingredients. You can mix to your desired chunkiness. When you’ve the desired level of chunkiness, cut off one of the corners on the bag and pipe directly into your serving bowl. No messy clean up!
Now go treat yourself to some cool and creamy guacamole! Throw in a margarita if you’re feeling extra fancy.