Best Ever Homemade Guacamole - Avocado Dip

Tip: Read directions completely before preparing.

Ingredients:

8 large, Hass avocados

½ lime, fresh squeezed lime juice

¼ cup, Roma tomato, minced

¼ cup, white onion, minced

¼ cup packed, cilantro, minced

3 large cloves, garlic, finely minced

1 teaspoon, sea salt

¼ teaspoon, fresh ground black pepper

¼ teaspoon, ground comino (cumin)

1/2 jalapeno, slice lengthwise, seeds and veins removed, finely minced

(Leave the seeds and veins if you like it hot and add the whole finely minced jalapeno! For even spicier Guacamole use a Serrano pepper.)

Directions:

Mince the tomato, white onion, cilantro, jalapeno, and garlic. Using a large bowl add the onions, tomato, cilantro, jalapeno, garlic, salt, black pepper, lime juice, and comino (cumin).

To prepare the avocados, pop off the dried stem from all the avocados and discard the stem. 

Slice the avocados in half. And carefully remove and discard the pit.

Scoop out of shell with a spoon. Place in the bowl with the other ingredients.

Then using a fork mash avocados and mix to desired chunky consistency.

Tip: Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish. Great on fajita tacos! I take this dish to all my family gatherings! It disappears!

Guacamole Salsa (Taqueria Salsa)

Tip: Read directions completely before preparing.

Ingredients:

3 large, tomatillos, husked, rinsed, and coarsely chopped

1 teaspoon, baking soda

1 small bunch, fresh cilantro, bottom of bunch cut off, thoroughly rinsed

2 garlic cloves, peeled

1/2 small, white onion, chopped coarsely

1 fresh Serrano or jalapeño chile, sliced in half, seeds removed

½ freshly squeezed lime juice

1/4 cup, chicken broth

1 teaspoon, sea salt

2 large, ripe Mexican Hass avocado, halved and pitted

Directions:

Put the tomatillos into the small pot filled with about 3 cups of water, add baking soda. Simmer for 5 minutes, until soft.

Drain and remove tomatillos. Set aside and let cool.

Once the tomatillos have cooled add them to blender. Then add the cilantro, garlic, onion, chile, lime juice, chicken broth and salt.

Blend until very smooth. Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add if necessary a little more chicken broth to have a pourable consistency.

If necessary, depending on your taste, you can further season with additional line juice, salt and jalapeño chilies for a spicier salsa, then blend once more. Enjoy!

Servings: Approximately 2 cups

Tip: The salsa will taste best the day it's made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamole. Delicious the next day if you store it in the refrigerator in an air tight container. Let it come to room temperature before you stir then serve it.