Ok, I could seriously live on this guacamole. I love it on my breakfast casserole. I love it as dip with carrots. I love it as dip with cucumbers. I love it on my salads. I just plain love it! I always make sure we have access to plenty of it. If we’re getting low on our fridge stash, I just pull another container of it out of the freezer and it defrosts in the fridge overnight and is ready to eat the next day.
Ingredients
6 medium avocados, halved
3 limes, (juice of)
1 small red onion
2 cloves garlic, (not bulbs)
8 Tbsp. chopped cilantro, (1/2 a bunch)
1 whole jalapeno pepper, (seeded for no heat)
3/4 tsp Himalayan salt, (to taste)
1 tsp pepper, (to taste)
Serves 16
Yields 4 cups
Serving size 1/4 cup
Instructions
Wash and dry all produce. Cilantro is easy to swish in a clean sink or big bowl of water and spin in a salad spinner to dry. I use my salad spinner for lettuce, berries, herbs etc. It’s been a great investment.
Place all ingredients, except avocados, in Vitamix blender or Food Processor. Blend on medium until a chunky paste. (I love this for juicing the limes.)
Add avocados and blend, on low to medium, until desired consistency.
Tip: Serve on Breakfast Casserole, mix with boiled egg yolks for guacamole deviled eggs (instead of using mayo), serve on chicken, on fish, or with raw veggies as a dip (carrots, cucumbers, zucchini, celery, broccoli, snap peas, mushrooms, bell peppers etc.)
Store in container with lid, keeping one or two avocado seeds in with the guacamole for freshness if desired. It will store for about a week in the fridge.
You can also freeze the whole container for later or freeze into ice cube trays for easy single serving portions later. Defrost in the fridge for a day or two and it is as good as if it were just made fresh!
I always double this recipe and divide it into 4 containers, one for each week. Then I label each with the date and item name and freeze 3 of the 4 containers. This way I have guacamole for the whole month.
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