Like my pistachio pudding salad, this homemade guacamole isn’t a traditional St. Patrick’s Day recipe but like the aforementioned marshmallow salad, it IS green and therefore you can totally serve it come March 17th. And you totally should because it’s some of the best guacamole I’ve ever eaten.
Thank you, Alton Brown.
If our kids had their choice, all you’d find in our pantry would be chips and all you’d find in the fridge would be salsa, ranch (for the ever popular salsa ranch) and guacamole. Oh, and maybe some shredded cheese for what we like to call “ghetto nachos” (shredded cheese on chips melted in the microwave).
To adjust the heat, look to your diced jalapeno. If you’re not a fan of guac with kick, leave it out all together.
Printable recipe for homemade guacamole below. Enjoy!
- 3 avocados, halved, peeled and seed removed
- 1 to 2 T fresh lime juice (to taste)
- ½ teaspoon kosher salt
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ onion, diced
- ½ jalapeno pepper, seeded and minced (optional)
- 2 Roma tomatoes, seeded and diced
- ½ to 1 T chopped cilantro (to taste)
- 1 clove garlic, minced
- In a large bowl place the avocado and lime juice and toss to coat. Drain and reserve the lime juice.
- Add the salt, cumin, and cayenne and mash with potato masher.
- Fold in the onions, jalapeno (optional), tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice (or more or less to taste).
- Let sit at room temperature for 1 hour and then serve. Refrigerate leftovers.
If you need a bit more green come St. Patrick’s Day, try this super easy, super yummy pistachio pudding salad. It’s a family favorite any holiday!
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