CAJUN GUACAMOLE
Recipe Provided By the California Avocado Commission
1
| Preparation: | 10 min |
| Cook Time: | 0 min |
| Total Time: | 10 min |
| Serves: | 8 |
Ingredients
- 0.500½ cup finely diced red bell pepper
- 2.0002 ripe, Fresh California Avocados
- 1.0001 Tbsp. fresh lemon juice
- 0.500½ cup small cherry tomatoes (cut in halves or quarters, if large)
- 0.250¼ cup thinly sliced green onion
- 3.0003 garlic cloves, finely chopped
- 0.500½ tsp. chopped, fresh thyme leaves or 1/2 of that amount of dried thyme
- 0.500½ tsp. salt
- 0.250¼ tsp. freshly ground black pepper
- 0.125⅛ tsp. cayenne pepper
Instructions
- Set aside a small amount of the diced red peppers for garnish.
- Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice.
- Fold in remaining ingredients.
- Top with reserved tomatoes and serve.
Serving Suggestions:
Place in a bowl in the center of a serving plate and surround with celery stalks and cooked shrimp for dipping.
Beverage Pairings:
For a taste of traditional New Orleans, serve with Ramos Gin Fizz cocktails.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap directly against the surface of the guacamole.