Guacamole Recipe – Gluten Free – Paleo

 Guacamole Recipe 

 

A Guacamole Recipe is just crushed avocados with some Pico de Gallo added and mixed in. And, it’s real easy to make. The spicy zing from the jalapeños in the Pico de Gallo create a great balance with the creaminess of the avocados.  Also, you can make the Pico and the Guacamole in about 20-25 minutes, max.

Let’s make the Pico de Gallo. It’s easy.  First core and seed the tomatoes and chop them up. Just cut them in half lengthwise. Then, cut off the green stem thing. Now use a teaspoon to scoop out the seeds. And, cut the remaining skin and flesh into strips and chop them up.

 

Tomatoes

Cut the jalapeños in half lengthwise. Chop off the stem end and scrape the seeds out. Then chop them up.

Jalopeno

 

Chop up the onion. I’ll bet that you know how to do that.

Leave the rubber bands on the bunch of cilantro and chop the leaves off the stems. Don’t worry if there are a few stems in with the leaves, just chop them up too.

cilantro

Here are all of your veggies.

Pico de Gallo

Squeeze in the lime juice, sprinkle a little salt and pepper. Mix them all together and you have just done it! You have made a batch of Pico de Gallo. It is a great dip. We have also used it for a topping on a chicken filet.

 

Pico de Gallo

 

Now you can amp it up with this Guacamole Recipe.

 

Cut the avocados in half lengthwise and remove the seed. I poke the seed with a knife and twist it out. Then, scoop out the green good stuff and put them in a bowl.

Avocados

Smash them up with a fork or a potato masher or whatever works for you.

Avocados

Mix in the Pico de Gallo with the avocados and there, you did it!! You have made a batch of Guacamole. Scoop some out with a chip and have a taste! It’s great with some tequila or Margaritas or good beer or whatever. Enjoy! Here is another real good Mexican recipe.

guacamole

Just a little FYI here. Seal any leftover guacamole (usually there isn’t any) on top with plastic wrap to keep it from turning brown in the fridge.

 

guacamole

Guacamole

Course: Appetizer
Cuisine: Mexican
Keyword: gluten free, paleo, quick and easy
Servings: 4
Calories: 11kcal
Guacamole is smushed up avocados with Pico de Gallo added. It makes a fantastic dip.
Print Recipe

Ingredients

  • 3 roma tomatoes
  • 2 jalapeno Peppers
  • 1/2 medium size onion
  • 1 small bunch cilantro
  • 1 Lime (or lemon)
  • salt and pepper to taste
  • 3 large avocados

Instructions

  • First core and seed the tomatoes and chop them up. Just cut them in half lengthwise. Then, cut off the green stem thing. Now use a teaspoon to scoop out the seeds. And, cut the remaining skin and flesh into strips and chop them up.
  • Cut the jalapeños in half lengthwise. Chop off the stem end and scrape the seeds out. Then chop them up.
  • Chop up the onion. 
    Leave the rubber bands on the bunch of cilantro and chop the leaves off the stems. Don't worry if there are a few stems in with the leaves, just chop them up too.
    Put it all in a bowl and squeeze in the lime juice. Sprinkle a little salt and pepper. Mix them all together and you have just done it! You have made a batch of Pico de Gallo. It is a great dip. We have also used it for a topping on a chicken filet.
  •  Now you can amp it up and turn it into Guacamole. Cut the avocados in half lengthwise and remove the seed. I poke the seed with a knife and twist it out. Then, scoop out the green good stuff and put them in a bowl. 
    Smash them up with a fork or a potato masher or whatever works for you.
  • Mix in the Pico de Gallo with the avocados and there, you did it!! You have made a batch of Guacamole. Scoop some out with a chip and have a taste! It's great with some tequila or Margaritas or good beer or whatever. Enjoy!
    Just a little FYI here. Seal any leftover guacamole (usually there isn't any) on top with plastic wrap to keep it from turning brown in the fridge.

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 598IU | Vitamin C: 15mg | Calcium: 5mg | Iron: 1mg

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