We’re almost there! Nineteen days of recipes and we still have one more to go.
Today’s recipe actually was inspired by a restaurant near us that we went to with our family friend, Julie. We didn’t like anything we had that night except for this amazing “Sweet and Spicy” guacamole that had pomegranate seeds and dried apricots. Thinking back, we don’t really remember what the spicy component was but we liked it so much, we decided to make our version.
Most people who are reading our blog hopefully have a general idea of how to cook/bake and make things, so the recipe below is missing quantities because we want to allow you to make the guacamole to your specific tastes and how much you want or need.
Enjoy our tasty and addictive creation below!
In preparation of the Fall heatwave in Los Angeles, we thought guacamole would be the perfect recipe to post today! Not only do we LOVE our avocados in this house/city/state, but we also didn’t want to make something that involved heat since it’s currently 97°F outside. The only heat we want is from the cayenne and chipotle peppers!
- 4 Large Has Avocados (Reserve one pit)
- 1 Jalapeño (Deseed and diced)
- 1/2 White Onion (Finely diced)
- 2 Roma Tomatos (Deseeded and diced)
- 1 Large Clove Garlic (Diced)
- Garlic Salt
- Garlic Powder
- Onion Powder
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Ground Chipotle Pepper
- Green Onions (Chopped)
In a large a bowl, using an electric mixer, blend the avocados until no longer large and chunky.
Next, add the diced jalapeños, onion, tomatoes, and garlic and stir to combine.
Add your garlic salt, garlic powder, onion powder, cayenne and chipotle and mix well. Adjust seasonings to your liking.
To serve, place your reserved avocado pit in a bowl and cover with the guacamole. Sprinkle with chopped green onions and serve.
The pit will help the guacamole from oxidizing, but if you really want to prevent oxidation, sprinkle your guacamole with either fresh lemon or lime juice.