Saturday, February 5, 2011
3 Ripe Avocados, Peeled and Pitted (I used Organic Haas Avocados)
4 tsp. Lime Juice
1/4 Cup Onion (Fresh Red Onion is best, but I used Dried Minced--given my personal fresh onion aversion)
1 1/2 tsp. Garlic Powder
4 Tbsp. Fresh Cilantro (or 4 tsp. Dried Cilantro)
1 tsp. Black Pepper
1 tsp. Sea Salt
Optional: 7 shakes/dashes of Tabasco or other Hot Sauce for extra flavor and just a bit of spice (I definitely used it)
2 Roma Tomatoes, Diced
1. In large bowl, place Avocados and lime juice. Combine well using a masher.
2. Add in the onion, garlic, cilantro, pepper, salt (and Tabasco if you prefer). Continue to combine with the masher.
3. Fold in the diced tomatoes and stir well.
4. Let sit for 45 minutes to an hour and serve!
Storing Tip: If you want, you can make this dip a day ahead of time and store in the refrigerator. The acidic lime juice in the guacamole should keep the avocados from browning. This way, it can be a make-ahead dip to relieve you of doing all your cooking in one day.