This is the way I like my guacamole.  Some people add jalapenos or serranos, but I prefer my salsa hot and my guac cool.  I highly recommend using organic produce in this recipe, as the flavors and freshness will be completely worth the extra cost.

2-3 ripe avocados
4 tbs fresh-squeezed lime juice
3/4 cup fresh cilantro, minced
1 garlic clove, minced
1/4 cup red onion, diced
1/4 cup ripe Roma tomatoes, diced
1/4 cup yellow or orange bell peppers, diced
2 tsp freshly ground salt

Use a wooden spoon and mash avocados in a plastic, glass, or wooden bowl.  Never use metal, as it will turn avocados a nasty shade of grey.

Mince cilantro and garlic, and add to mashed avocados along with lime juice and salt.

Dice onions, tomatoes, and bell pepper, and stir into avocado mixture.

Add salt and lime as necessary, and sprinkle with a hint of epazote or cumin if desired.  Chill until ready to serve.

Serve over shredded crisp romaine lettuce with blue corn tortilla chips, and pair with fresh pico de gallo and hot salsa.

Optional:  Add black beans and sweet corn for a chunkier version.

If you’re hungry for more, here are my other plant-based Tex-Mex recipes:

Black Bean and Mango Salsa
Tomatillo Salsa
Mango Salsa
Sweet Corn with Chipotle-Lime Cream
Mexican Tempeh
Heirloom & Hatch Tacos
Epic Easy Burritos
Hatch Chile and Cactus Soup
Avococo Ice Cream


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