Since I love avocados, it’s no surprise that I adore guacamole. The fun name for this Mexican avocado dish is derived from two Aztec Nahuatl words: ahuacatl (avocado) and molli (sauce). I’ve been on the hunt for the perfect guacamole for quite some time, since a great guacamole is much more than just some mashed up avocado. Well, holy moly guacamole :) This is quite simply the best guacamole I have ever had. It is creamy yet slightly chunky, incredibly flavorful, smoky, and packs a little bit of bite. The crunchy roasted pumpkin seeds are the perfect topping to round out this delicious guac. You can eat it as a dip, a topping, or on its own. But no matter how you choose to eat it, you simply have to try it.
- 4 ripe avocadoes, peeled and quartered
- 1/2 red onion
- 2 garlic cloves
- 3 Tbsp. cilantro
- 1/2 jalapeno, seeded
- 1 dried chipotle chili
- 1 tomato, seeded
- juice of 1/2 lime
- 1 tsp. salt
- 1/3 cup pumpkin seeds (husks removed)
1) Place pumpkin seeds on a baking tray in 350 degree oven for approximately 5 minutes or until they start to change colour.
2) Chop the following in a food processor (alternatively, chop by hand): onion, garlic, cilantro, jalapeno, and chipotle chili.
3) Chop tomato by hand (want it slightly chunky).
4) In a bowl, mash avocadoes with a fork until you achieve a chunky salsa consistency.
5) With a fork, stir in all the other ingredients (except for the pumpkin seeds) into the avocado, just to combine.
6) Top each serving with pumpkin seeds.