Occasionally, I make something and I can’t stop eating it.
To the point that I’m torn between eating it and patting myself on the back.
This guacamole is one of those recipes.
I have a guacamole recipe, one that I love, one that has never disappointed me.
Let’s just say that the game changed once Shane made our Guacamole
There is something about fresh guacamole, guacamole made in front of you, with the avocados seeded and removed from their skins in front of you — there is no guacamole like it. And this guacamole, there was something slightly peppery that lay under the freshness and the tangy lime flavor.. I was determined to go home and replicate it.
To say that we were a bit guac obsessed after that night at Solario would be an understatement. We even created an entire hashtag about it #guactribe
Y’all — I honestly can’t stop eating this guacamole — it is THAT good.
Freshness is the key, avocados, cilantro, tomatoes, onion, garlic, limes, cumin, jalapenos, salt and radishes (yes, radishes)
Oh did I throw you for a loop there?
Trust me when I say, I am not a radish eater — yet, radishes are key to this guac.
Honestly, y’all — I know it sounds weird and I would NEVER have believed it if I hadn’t eaten it but, radishes are a really cool texture and taste addition to this guac.
Slice four avocados in half, remove the seeds and scoop out the flesh, squeeze the juice of one lime and toss with a fork until the lime juice covers all the avocados. Set aside.
Mince 1/2 an onion, chop 2 garlic cloves, mince 2 radishes, rough chop 2 medium tomatoes or 8 grape tomatoes. Add in 1 tsp cumin, 1 diced jalapeno (seeded if you can’t handle it), 1 tsp kosher salt and 2 Tbsp chopped cilantro
Mix all the ingredients together with a fork, mashing the pulp until the consistency is to your liking — set the bowl aside for 1 hour at room temperature before serving
It will be hard to resist diving straight in, however, trust me when I tell you — it is WORTH THE WAIT!
Serve with corn tortilla chips or veggies
Y’all, I will be making this for every party we go to, every time we have fajitas and I will be finding excuses to make this, I cannot stop eating it.
I hope that y’all try this recipe and share it with loved ones.
If you’re like me — you can’t leave a recipe alone 😉 so, if you make it and tweak it, I’d love to hear what you did![/donotprint]
- 4 medium avocados, halved, seeded and pulp removed
- Juice of 1 medium lime
- 1 tsp cumin
- 2 garlic cloves, minced
- 2 medium tomatoes or 8 (ish) grape tomatoes, chopped
- ½ a medium yellow onion, chopped
- 2 Tbsp cilantro, chopped
- 1 tsp kosher salt
- 1 jalapeno, minced
- 2 radishes, minced
- Place the pulp from the halved avocados in a bowl and cover with lime juice, toss the avocados and lime juice together with a fork until covered
- Mince the garlic and jalapeno and radishes, add to avocado/lime mixture
- Chop onion and cilantro and add to the avocado mixture
- Add in salt and cumin
- Use a fork to mix the guacamole to your desired texture
- Set aside and allow to rest for one hour at room temperature
- Serve with chips or veggies for dipping
I’m so happy with the way Mouthwatering Mondays has grown, I know that I share recipes throughout the week but, Mondays make me happy. I love seeing how many of y’all are visiting each others blogs and discovering fellow foodies! Thank y’all for participating and sharing the love
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