Sun-Dried Tomato Guacamole

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Hola amigos! Sorry I’ve been MIA for the past 10 days — I was on vacation in Aruba! More on that coming soon. So anyway tomorrow is Cinco de Mayo, and even though it’s not a traditional Mexican holiday, I love any excuse to gorge myself on tortilla chips and drink too many margaritas (sorry in advance). But going out to eat on Cinco can be a pain in the you-know-what with long waits, rushed service, and not enough margs, so this year, consider getting some friends together and having your own little Cinco de Mayo party. Everyone can bring a dish, and you can bring this awesome guacamole.

I love a good guac, and a newish place that we have here in Birmingham called Babalu has some of the best in town. They make it right at your table, but what makes it unique is that they use sun-dried tomatoes in it instead of regular fresh tomatoes. I was a little skeptical at first, but the tanginess of the tomatoes actually compliments the avocado really well. I’m hooked on it, so I decided to make my own version of it.

The best thing about making guacamole is that it’s so easy. The hardest part, honestly, is finding avocados at their peak of ripeness. You can tell an avocado is ripe when it is soft and slightly gives to your touch (if it gives way too much, it’s overripe). Luckily, Publix pulled through for me today! I like my guacamole chunky, so I actually make crisscross cuts in the avocado halves before scooping out the pulp and then slightly mashing it together with the other ingredients. And if you’re a little unsure of the best way to halve, pit, and peel an avocado, here’s a helpful video. If you’re using oil-packed sun-dried tomatoes, make sure you pat them dry on paper towels first.

Once you’ve got all your ingredients chopped up, you just have to throw it all together, grab some chips, and serve. I guarantee it will be gone in no time! (FYI I made a smaller batch to serve about 4 people, but this recipe can easily be doubled/tripled to feed a crowd!)

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Sun-Dried Tomato Guacamole

2 avocados, halved, pitted, and pulp scooped out
1/4 large sweet onion, chopped
4-5 sun-dried tomato halves, chopped
1/4 tsp. salt
Lime juice to taste

1. In a medium bowl, mash avocado to desired chunkiness. Add onions, tomatoes, and salt, and stir together. Season with lime juice to your preference.

2. Serve with tortilla chips. Enjoy!

Change it up:

  • If you like it hot, add some chopped jalapeños to the guacamole.
  • Swap red onions for the sweet onions.
  • Add some chopped, fresh cilantro.
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