Sun Dried Tomato Guacamole

Happy Cinco de Mayo! No Cinco de Mayo celebration is complete without homemade guacamole! There are so many versions of guacamole, but I must say, whenever I am cooking Mexican food I turn to the Chicago Godfather of Mexican food…Rick Bayless. This Sun Dried Tomato guacamole is out of this world delicious! What makes it so good is following the guacamole rules of thumb…

1. Use ripe Avocados – don’t use still-firm avocados, wait until they are at the peak of ripeness. Make sure that the end “stem” of the avocado is still intact – this acts as a seal so air can’t get into the avocado. You want your avocados to give a little when you squeeze them – not to firm, not to soft, just right!

2. Make it chunky! The texture of guacamole is crucial – no one wants to eat thin, pureed guacamole (FYI – this makes your homemade guacamole look store bought) – everyone wants chunks of avocado, big bold flavor pieces and texture!

3. Add lots of flavor! Get creative with your flavors! Don’t just add some salt and pepper and mash the avocados – add in layers of flavor such as onions (white or red), cilantro, and jalapeno (and remember keep it chunky). The more you add into your guacamole the more the flavors meld together as you eat it. 

4. Store it properly! Unfortunately, whether you are Rick Bayless or not your guacamole is going to turn brown. But, the good news is you can help slow down the browing process by adding lime juice to your bowl of guacamole and covering the guacamole with plastic wrap – directly on top of the guacamole, not just the bowl. And, keep it cold! The cold temperature slows the browning process as well.

Sun Dried Tomato Guacamole
Yields 3
A fresh, flavorful guacamole recipe full of jalapenos, cilantro, sun dried tomatoes and ripe avocados.
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Ingredients
  1. 3 medium-large (about 1 1/4 pounds) ripe avocados
  2. 1/2 medium white onion, chopped into 1/4-inch pieces (about 1/3 cup)
  3. 1 jalapeno, stemmed, seeded (if you wish) and finely chopped
  4. 1/4 cup sundried tomatoes, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
  5. 1/4 cup (loosely packed) chopped fresh cilantro, plus a little extra for garnish
  6. Salt
  7. 1 or 2 tablespoons fresh lime juice
  8. Mexican queso fresco, for garnish (optional)
Instructions
  1. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.
  2. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the jalapeno, sun dried tomatoes and cilantro. Taste and season with salt and lime juice–the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
  3. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours). Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco and you’re ready to serve and enjoy!
Adapted from Rick Bayless
Adapted from Rick Bayless
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