Guacamole with Caramelized Onions

On January 31, 2014

What’s a Super Bowl party without some snacks?!  When I want to contribute a crowd pleaser I always go with Guac.  The ingredients are all healthy (as long as you don’t totally overdo it) but “normal people” love it too.  It’s the perfect party food equalizer.

I like to do a little twist on the classic by caramelizing the onions instead of putting them in raw.  I just love the way they add a bit of unexpected sweetness and mellow out the whole dip.

To me, making guac is an art, not a science.  Depending on her personal tastes you can play with the ratio that I outlined below.  For instance, there is no mandate on how much jalapeño you need you include.  Do as much or ass little as you like.

Like it extra citrus-y?  Do the whole lime!  In fact, that will really help prevent the avocado from oxidizing and getting all brown and funky looking.

You could also add tomatoes to this.  I’m not such a winter tomato fan so I didn’t include them, but by all means, do your thang.

GO SEATTLE.  OR DENVER!  But mostly GO SEATTLE!

This recipe was originally written for Your Bella Life but it was so good I had to share it here too!  For tons of other healthy recipes written by me, visit Your Bella Life and you’ll find  a treasure trove of awesome options.

guacamole and chips

Guacamole with Caramelized Onions

Serves: 4-6
Total Time: 15 minutes
What you need: a small sautee pan, a medium bowl, a knife and a fork

  • 2 ripe avocados
  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, finely diced (about 1/2 cup)
  • 1 clove garlic, minced
  • ¼-1 jalapeño pepper, stems and seeds removed, minced (use as much or little as you like, depending on how spicy you like your guac)
  • ¼ cup cilantro leaves, finely chopped
  • 1/2 a lime, zest and juice
  • 1/2 teaspoon coarse sea salt
  • A dash of freshly grated black pepper

Directions

Put extra virgin olive oil in a pan on medium-high heat.  Add in the finely diced onion and season with salt and pepper.  Then add in the minced garlic, stir well and continue to cook for 3-4 minutes until the onion begins to brown.  Set it aside to cool.

Cut avocados in half. Remove seed, and scoop out avacado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the cilantro, lime zest & juice, and salt then mash some more.  Hot peppers vary in their spicyness. So, start with a ¼ of a jalpeño and add more depending on your desired degree of hotness.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation (browning), which naturally occurs when it comes in contact with air. Refrigerate until ready.

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