Jacob’s Famous Guacamole – Guacamole with Sun Dried Tomatoes
Who doesn’t love guacamole? Unless you have an aversion to avocados or have an allergy I can’t think of anyone! It’s a popular party food, and for good reason.
The richness of the avocados paired with the tanginess of the lime lime are magic in the mouth.
This guacamole is my Husband’s recipe. In this guacamole recipe, Jacob introduces an element I’ve never thought of… sun-dried tomatoes!
Jump to Recipe
Serving This Guacamole
This Guacamole with Sun sun-dried tomatoes is excellent served as a dip with some chips, added to a 7-layer dip, or served alongside many dishes like roasted veggies, a plate of tacos, or air-fryer potatoes.
Ingredients
- Avocado
- Lime Juice – Throw in some zest too if you feel like it!
- Chopped Fresh Cilantro – Flat-leaf parsley is a fantastic substitution. Something bright bringing that herbal element.
- Jalapeno – if you don’t like the spicy, option to omit the jalapeño!
- Garlic
- Onion
- Sun Dried Tomato
Step-By-Step Instructions
This is such an easy recipe, it just takes some patience to chop up all the ingredients!
This is a great recipe to make with the kids! Let them mash those avocados and be taste testers, adding pinches of salt and spritzes of lime for the perfect-tasting guacamole!
- Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
- Add the aromatics: Add the prepared veggies, onion, garlic, cilantro, sun-dried tomatoes, and jalapeño, to the bowl with the mashed avocado.
- Season: Squeeze the juice of one lime over the avocado mixture. Season the guac with salt and pepper.
- Mix: Gently fold all the ingredients together. Be careful not to overmix if you prefer a chunkier texture.
- Taste and Serve: Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your preferences. You can serve it immediately or, if you have the time, refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Avocado Tips From A Registered Dietitian
Here are three tips for using avocados in your kitchen.
Find the right Avocados: Ripening can be tricky for these little “alligator pears”.
I like to purchase my avocados hard thus before they have fully ripened. Once they have ripened on the kitchen counter or in a paper bag, I pop the avocados in the fridge.
How to ripen avocados via paper bag: As soon as I get home from the store, I ripen the avocados in a paper bag for 1 day and check them for ripeness. If it’s still hard, I keep the avocados in the paper bag for one more day and check again, and so on and so on.
Once the avocados have a slight give, I put them in the refrigerator to stop the ripening process. I take them out (within a few days) when I am ready to make my guacamole!
Avocado Storing: I asked some of my friends for avocado tips and here they are!
- ‘Spray with avocado/olive oil to keep fresh’
- ‘Squirt a little lemon on the avocado once the avocado is cut’
- ‘Keep the core in with the avocado while storing in the fridge’
- ‘I store my avocado in Tupperware and I hear that storing in water works too!’
Sharper Nutrition Fix: Avocado Nutrition
Avocado Nutrition – Think Healthy Fats and Fiber!
Research supports that Avocado consumption supports cardiovascular health.
Avocados are high in high-quality fats including MUFAs (Monounsaturated Fatty Acids) and PUFAs (Polyunsaturated Fatty Acids). This ratio of fats in the avocado helps promote the bioavailability of fat-soluble vitamins and promotes a healthy blood lipid profile.
Avocados help you feel full.
This may be related to the high fiber amount. Half of an avocado contains 4.6g of fiber and 114 kcal.
What’s more, new research suggests that Avocado consumption also promotes a healthy gut! Yay!
More Recipes to Try
Peruvian Green Sauce Recipe: Inspired by Aji Verde
The Best Habanero Peach Salsa Recipe
Creamy Cilantro Lime Vegan Coleslaw Recipe
Jacob's Guacamole
Equipment
- 1 Large Mixing Bowl
- 1 potato masher or two sturdy forks
- 1 rubber spatula
Ingredients
- 5 ripe hass avocados
- 1/4 cup sundried tomatoes, small chop
- 3 cloves garlic, minced
- 1/4 cup yellow onion, small chop
- 1/3 cup cilantro, small chop
- 2 tbsp fresh lime juice
- 2 jalapenos, small chop
- 1/4 tsp kosher salt
- 1/4 tsp cracked black pepper
Instructions
Prepare the avocados
- Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
Add the aromatics
- Add the chopped onion, minced garlic, chopped cilantro, chopped sun-dried tomatoes, and finely chopped jalapeño to the bowl with the mashed avocado.
Season
- Squeeze the juice of one lime over the avocado mixture and add salt and pepper.
Mix well
- Gently fold all the ingredients together until everything is evenly distributed. Be careful not to overmix if you prefer a chunkier texture.
Taste and Serve
- Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your taste preferences.
- You can serve it immediately or refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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