Here is a recipe I made last week for a gathering of friends and I made so much people had to take some home. So I am giving a pared down version for 3-4 people . No pictures but I can testify to the yumminess factor. If you prefer a chunky guacamole, this is not the recipe for you. I find smooth, creamy guacamole much better.
Guacamole
Gluten Free | Vegan | Raw | Dairy Free
3-4 ripe avocados
1/4-cup lemon juice (organic or fresh is best)
2 tsp. sea salt
4 tsp. fresh ground pepper
2 tomatoes (seeds removed, chopped roughly, and set on paper towels to continue draining for 30 minutes)
1 small bunch of fresh cilantro; finely chopped
First, peel the avocados and remove the meat. My preferred method is to use a paring knife to make one long cut from top to bottom around the entire fruit. Twist the 2 halves and they come apart easily. Pop out the seed and use a small spoon to pull out the flesh. Note: If you’re wondering about whether avocados are really a fruit as I indicated… yes, they are. My husband and I had a long discussion about what makes a fruit a fruit – such as why are tomatoes a fruit. Ultimately, it comes down to SEEDS my good friends.
In a large 6-8 cup food processor combine all ingredients by pulsing until smooth. Refrigerate for 1 hour and stir thoroughly before serving. Don’t worry if the top becomes a bit darker, just stir up the guacamole. You can help prevent this oxidizing process if you cover it with plastic – stick the plastic directly on top of the guacamole in your bowl in the refrigerator.
Guacamole usually only stays good for about 24-36 hours, so don’t make so much you cannot eat it quickly. Tasting while you are combining the ingredients is a good idea, but remember that it doesn’t really reach its full flavor potential until everything sits for 30-60 minutes in the refrigerator.
One last note — if you prefer to thicken your guacamole because you don’t like the consistency, I did add 1 Tbsp. of a generic GF flour mix in the initial batch. However, after it sits overnight in the fridge it will thicken anyway. Just keep the little bit of GF flour in mind if you so choose to use it.
