guacamole Archives - My Whole Food Life

This Easy Homemade Guacamole Recipe is super easy to make! Homemade guacamole is kind of like homemade hummus. It’s so easy to make, but it’s often bought because many people don’t realize how easy it is to make!

Once you try this easy guacamole recipe, you will never buy it at the store again. It literally takes only a few minutes! Plus you can control the ingredients.

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We have chips and guacamole at just about every family gathering we go to, so it would be perfect for your holiday parties too. I don’t know of a single person that doesn’t care for guacamole or avocados in general. This recipe is so simple.

All you need is one bowl. No food processor or anything else. Unless you prefer to make it that way.

We love to eat this with fresh veggies or Beanitos. Yum! This guacamole should last about 3 days in the fridge.

Ours is usually gone the first day though! This guacamole would go perfect with my homemade Mary’s Gone Crackers.

Living in the Dallas, TX area means one thing for food: there is never a shortage of Mexican food around (fajitas, beans, grilled peppers and onion, and the list goes on).

A favorite of mine is guacamole and this roasted tomatillo and chipotle pepper gaucamole is no exception. This gaucamole recipe adds a few more flavors to a traditional gaucamole, but I can promise it is delicious.

For those of you not familiar with Hispanic foods, guacamole is essentially mashed avocado with some spices and other veggies for flavor, namely tomato, onion, and garlic.

It’s meant to be used as a dip for chips or as a spread on sandwiches or tortillas.

We received a bunch of avocados and other Mexican veggies the other day with our organic co-op basket we order. Two special things we got were tomatillos and smoked chipotle chiles which inspired the dish below.

Guacamole With Roasted Tomatillos and Chipotle Peppers

Guacamole With Roasted Tomatillos and Chipotle Peppers

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Prep Time 15 min Serves 4 servings adjust servings

Ingredients
4 avocados
4 Tomatillos roasted
4 cloves garlic roasted
2 T chopped cilantro
2 chipotle chilis
1 small lime squeezed (We used an organic one and it was tiny)
1/2 T cumin
1/2 small red onion
salt to taste
Instructions
Remove the leafy outside of the tomatillos and rinse under some warm water to remove the sticky outside.
Peel the garlic cloves as well, but leave them whole.
Turn on your broiler in the oven to 500 degrees F (260 degrees C) and insert the tomatillos and garlic to roast. This should take about 5-7 minutes.
Afterward, peel the avocado removing the dark green skin.
Remove the pit (Quick tip here, if you store avocado with the pit after opening it, it will stay greener longer and keep longer).
Put everything in the food processor including the garlic and tomatillos and mix/chop until right before the avocado is smooth as you want a bit of chunk to it.
by Melissa King
Recipe Notes
I wanted to note two things here. These chiles do have a bit of heat, so if you don’t like spicy foods, remove the pepper seeds from the dish. The seeds in peppers are where the real heat is. You remove the seeds and you get the same great smoky flavor without the heat (forgive the pun). Next, the acid from the tomatillos and lime will keep this dish very green. Avocado tends to turn dark green as it oxidizes. This dish stayed in our refrigerator for three days and looked as fresh as the day I made it. We ate these with our Healthy Corn Tortilla Chips. You can find that recipe here. Pretty amazing. I hope you enjoy this as much I did.