Avocados are a great source of vitamins, minerals and natural fats. This time of year they are abundant at grocery stores and are usually on sale. Since I am not using dairy products any longer, the smooth, creamy texture of blended avocados takes the place of sour cream in many dishes. Last night I whipped up a batch of guacamole and used a large dollop on top of a bowl of low carb meaty chili. The recipe turned out rather well so I thought I should write it down and share.
Wifezilla's Spicy Guacamole with Roasted Peppers
4 ripe Haas avocados
1/2 Vadallia (or other sweet variety) onion - chopped
1 roasted jalapeno pepper - chopped
1/2 large roasted sweet red pepper - chopped (see roasting instructions in jalapeno link)
1/2 seeded tomato - chopped
1/4 cup garlic chives - chopped (or a few small cloves of garlic - chopped)
juice of 2 limes
2 tbsp chopped cilantro
1 tsp black pepper
1 tsp ground cumin
sea salt to taste
Food processor directions: Slice and scoop out avocado. Place in food processor bowl with the S blade. Add lime juice, spices, chives and cilantro then pulse until avocado mix is smooth. Add remaining ingredients and pulse until you reach your desired level of smoothness. Pulse less for chunky guacamole and more for smooth. Refrigerate for about 1/2 hour to firm up the mix and allow flavors to blend.
Hand mixer directions: Use your mixer with a high sided bowl to cream the avocado together with your spices. Chop all your vegetables to the desired size and blend in to the avocado.
Use as a dip with sliced jicama and other vegetables, or as a topper for your favorite chili or Mexican food dish.