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You can’t live in Colorado without having a good guacamole recipe. Naturally vegan, it’s a fantastic accessory to just about any dish you want to serve — from burgers to enchiladas. This version lets the avocado shine through, without a lot of additions to overpower one of nature’s perfect foods.
See also: Vegan slow-cooker enchiladas for an easy dinner on Meatless Monday
You will need:
3 large, ripe avocados
1/2 a small onion
1 small jalapeno
1 clove garlic, peeled
Lime juice (we used premade here; you can squeeze 1/2 lime for the same effect)
Cilantro to taste (we used about 1/8 a cup of packed leaves)
Salt to taste
Cracked black pepper to taste
1. Dice the onion.
2. Cut the top of the jalapeno, cut it in half and de-seed it.
Put the onion, jalapeno, peeled garlic, lime juice and cilantro in a small food processor.
Process until finely chopped.
3. Cut the avocado in half and scoop out the insides.
Put the halves in a bowl.
Mash them up with a fork so you have chunky pieces of avocado left intact.
4. Add the chopped-up ingredients from the processor to the avocado and season to taste with salt and cracked black pepper.
Serve with chips or cut veggies as a dip, as a sauce or however you like — but eat it quickly; it won’t last long!
