Recipe: Holy Moly Guacamole

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.

Ingredients:

• 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)

Preparation:

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.

Shared with Real Food Wednesdays and Real Food Renegade.