MEATLESS MONDAY recipe: spicy guacamole

When I’m having a get-together, spicy guacamole is my go to recipe. Not only does it have a rich flavor and texture, preparing it couldn’t be more simple. You essentially mix a variation of the ingredients below in a large bowl and serve.

Try this recipe, buy a case of imports and invite some friends over. Instant party.

A big reason why I choose to make my own guacamole is simply because store-bought guacamole is seldomly as tasty. And more often than not, it’s just gross. This might be because of how much preservatives have to be added in order to boost the shelf-life of the product to the desirable amount.

And with a quick glance at the ingredients required, it should come to no surprise that guacamole contains an enormous amount of nutrients, especially for your digestive health. The 15.4 grams of fiber in 1 cup of guacamole is a significant amount toward the minimum of 20 grams you need each day.

Fortunately, making your own guac should take less than 15 minutes if you follow these directions:

Ingredients for guacamole:
2 large ripe avocado, peeled, pitted
1 lime, squeezed over the mixing bowl
1/2 cup of chopped fresh cilantro
1/4 cup of finely chopped onion
2 garlic cloves, finely chopped
1 or two jalapeno peppers, finely chopped
1/4 teaspoon salt
1 medium size tomato, chopped
Screen Shot 2013-09-20 at 8.38.59 AM
Directions:
Guacamole is a difficult recipe to mess up, as you simply add everything into a bowl and mix. How much of any of the above ingredients is totally up to you.

In fact, the simplest form of guacamole is just a dash of salt mixed with mushed avocado. The above recipe is just what I’ve found to provide the best flavor and texture. If you want to give your guacamole a stronger taste, add more garlic and onion. If you don’t like a lot of cilantro, only add 1/4 of a cup. If you don’t have the time to gather all the above ingredients, just mix salsa with mashed avocados.

Try different variations each time you make it to find the recipe that suits you best. I add one or two jalapeno peppers to my guac if I’m in the mood for something spicy. The peppers also naturally speed up your metabolism. Win, win.

When you’re finished, you can enjoy the guac right away. But I recommend refrigerating it for one hour before serving.

If you choose to serve the spicy guacamole with toast, try buttering slices of French bread, sprinkling it with dried oregano and garlic powder and toasting. For a prepackaged option, try: veggie chips, flatbread or rice cakes.

 

This piece is one in a series of “Meatless Monday” recipes. Try this recipe and tell me about your favorite variation in the comment section below!