This guacamole recipe is for the picky eater; we all have at least one in our lives! Guacamole for Cilantro Haters has three things that make it different than any other guacamole recipe. Cilantro haters, this one is for you!
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 crushed cilantro leaves. (The Bulk Barn is a bulk food supply store. If you don’t have one in your area, look for Food Town or Bulk Nation, they should have it. You can also try ordering it from Amazon.)
The dried cilantro? Well, I couldn’t resist smelling it. It 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. There’s nothing worse than avocado that has been left to oxidize for too long. Who wants to eat brown guacamole?
Get all of your ingredients diced, chopped, squeezed, or whatever before you cut into that avocado. That way, you’re sure to avoid losing that wonderful green colour!
I had mentioned in the first line of this post that this recipe has three secrets. The first, the dried crushed cilantro leaves, I’ve already shared with you. The second is more a personal choice of mine. I’m not a fan of raw onion. Actually, that’s quite the understatement. I can’t stand the thought of eating raw onion. So, in an effort to make my guacamole recipe more palatable, I chop the red onions quite finely, and then soak them for forty five minutes or so in a bowl of ice cold water. This helps to remove some of the onion’s pungent flavour. Of course, you don’t have to do this for your version.
My last secret has to do with controlling the amount of water content in the guacamole. Most guacamole recipes call for diced fresh tomato. For my recipe, I use only sun dried tomato that has been packed in oil. I will pat the sun dried tomatoes as dry as possible to rid it of the oil, and then chop it into small pieces. The flavour of sun dried tomato is much stronger than fresh tomato, and I tend to like the chewier, saltier taste of sun dried tomatoes over fresh chopped tomatoes. Again, the choice is yours.
When all is said and done, you’ll end up with a very flavourful and creamy guacamole. By far, this particular version is the best one I’ve ever made or eaten. In fact, both John.e and McKenna are not lovers of guacamole like I am. But, when I made this recipe just recently, between the three of us, we ate the entire thing with just a helping of tortilla chips.
If you need to store any leftover guacamole, you know, in the off chance that your household can’t finish the entire bowl of it in one day, then be sure to store it with a layer of plastic wrap firmly pressed against the top of the guacamole. To do this, spread the guacamole out in the bowl so that there’s a flat surface. Lay the plastic wrap directly onto the dip and push down into the corners and along the edges of the bowl. Basically, try to rid all risk of oxygen coming into contact with the guacamole. This will prevent browning and you can store the guacamole for two or three days in the refrigerator.
Tortilla chips are great with guacamole, but not the only great use for this wonderful condiment. Try smearing a nice helping of guacamole on rye toast. Top with freshly sliced tomatoes with a sprinkle of salt and pepper. So simple and delicious! You can even use it instead of mayonnaise or mustard on a sandwich. Guacamole loves bacon and deli meats!
Another great option is to use guacamole instead of mayonnaise in deviled eggs. Or place a few scoops of the guacamole into a blender with more lime juice, a tablespoon or so of olive oil, and a bit more black pepper for a great salad dressing. Oh, and I almost forgot, guacamole on top of baked potato is awesome!!
If all else fails – and really, there’s not much of a risk associated with not being able to finish up this awesome guacamole recipe – you could just use it as a dip with your favourite veggies – carrot, celery, radish, grape tomatoes, etc.
Now, that’s a lot of ideas, and even though guacamole is most used in burritos and with tortilla chips, my absolute favourite way to enjoy it is with rice cakes. I know, it’s so weird! I’m one of those people that loves to eat rice cakes – often for dinner! Smear the guacamole onto the rice cake, followed by a little salsa, and then some sour cream. It’s such a wonderfully easy dinner and no clean up either! Ok, I’m going to stop talking about guacamole and let you get back to your every day life.
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Guacamole for Cilantro Haters
- 5 whole avocados, skin and pit removed
- 2 cloves garlic, grated
- 1 tablespoon dried crushed cilantro leaves
- 1 large red onion, finely chopped
- 1/2 cup sun dried tomatoes, patted dry and chopped
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon dried chili flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Add the avocado and the lime juice to a large bowl.
Mash the avocado with a fork until you have reached your desired consistency.
Next, add the rest of the ingredients and mix well.
Chill the guacamole for at least one hour before serving to let the ingredients bind together.
One serving is equal to 4 tablespoons.
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