Yes, this recipe is for all of us foodies who absolutely despise the use of cilantro in our food. But, get this – this guacamole has cilantro in it! But, you won’t know; trust me! Rather than subject myself to the soapy taste of fresh cilantro, I have personally stumbled upon a way to get around it. You see, I’m not sure if I hate the taste of fresh cilantro or the smell of it more.
On a recent trip to the Bulk Barn for some baking supplies, I caught sight of dried cilantro leaves. I couldn’t resist smelling them. They didn’t smell badly. So, of course, I had to buy it, bring it home, and put it to a taste test. I was very pleasantly surprised! I could taste a very slight hint of cilantro, but not enough to stop me from eating more. Suddenly, all of these recipes and foods that I’ve wanted to try, but couldn’t because of cilantro, became a new possibility. This guacamole is one such recipe!
The best way to tackle this recipe is to get all of your ingredients ready first. Leave the avocado prep for last because left exposed to oxygen, avocado will brown very rapidly. Follow the next four steps and place each prepped ingredient in it’s own small bowl and set them aside. Once you’ve done this, move on to the recipe section for details.
Start by grating the red onion. I’m not a fan of onion unless it’s overly cooked, caramelized, or finely grated. You can finely chop your red onion if you prefer. However you decide to do it, place the onion into a bowl and cover with cold water. Using a spoon, stir the onions around in the water. You will want to do this to get rid of the bitterness from the red onion. Let the onion sit in the water for at least five minutes. Drain the onions into a papertowel-lined colander. Make sure the water is fully drained. You can squeeze the water out if you need to do so.
Next, grate the garlic cloves. Again, I don’t like to have chunky bits in my guacamole. This is a personal preference. You can simply mince the garlic if you prefer.
Moving on… finely chop the sundried tomatoes. Be sure to shake off the excess oil from the jar before chopping them.
Squeeze the limes and place the juice close by. It’s imperative to add the lime to the mashed avocados immediately to avoid discolouration.
As a side note, you might want to consider serving this delicious guacamole with homemade chips using store-bought tortillas. After all, you put a lot of effort into making your own guacamole; why ruin it with regular tortilla chips? Making your own allows you to control the salt content as well! You can learn how to make your own chips too. You can find the recipe here: Homemade Tortilla Chips. Happy munching!
- 4 ripe avocados, skin and pit removed
- 2 cloves fresh garlic, minced or grated
- 1 tablespoon dried flaked cilantro leaves
- 1 medium red onion, finely chopped or grated
- ¼ cup sundried tomatoes, finely chopped
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon dried chili flakes
- Salt and Pepper to taste
- In a very large bowl (you want to give yourself some wiggle room for mashing and mixing) place the avocado, which have been skinned and seeded.
- Add the lime juice and toss to coat.
- Mash the avocado with a fork until you have reached your desired consistency.
- Next, add the rest of the ingredients and mix well. At this point, you could also grab your potato masher and mash the entire mixture a little more. I did this simply because I prefer a smoother guacamole and not one with lumps of avocado.
- Be sure to chill the guacamole for at least a half hour before serving; it certainly does take on a whole new level when left for a while so that all of the ingredients can marry together. refrigerator.