Whipping up your own guacamole is easy. Taste test as you go to tailor the spices to suit your palate. Hass avocados are the best for making guacamole and they’re typically available year round. When ripe, they’re dark purple or black; they should be firm but yield to gentle pressure when squeezed.
Prep Time20mins
Chill time30mins
Total Time20mins
Course: Appetizer
Cuisine: Mexican
Servings: 10servings
Calories: 108kcal
Author: Jules Shepard
Ingredients
3ripe Hass avocados
½sweet Vidalia onion, diced
1clovegarlic, minced
2fresh Roma tomatoes or 1 medium vine-ripe tomato, diced
½red or orange bell pepper, diced
½jalapeño pepper, seeded and diced fine
1teaspoonground cumin
¾teaspooncoarse sea salt
Black pepper, to taste
3-4dashesTabasco or other gluten-free hot sauce, to taste
Scoop avocado fruit out of the shells and remove pits. Mash avocado with a potato masher or the back of a large spoon.
Add onions, garlic, tomatoes, bell pepper, jalapeño pepper, cumin, salt and pepper and mix with a fork. Stir in Tabasco. Taste and adjust the heat to your liking.
Snip fresh cilantro leaves from stalks and discard stalks. Stir chopped leaves and lime juice into avocado mixture.
Chill 30 minutes. Then spoon filling into eggrolls as instructed.