Gaucamole is a popular and most delicious dip for any occasion! Adding sundried tomatoes to gaucamole amazingly lifts an already exciting flavor. My gaucamole was inspired by a classic gaucamole recipe I found in a Test Kitchen cookbook many years ago.
Over the years, I followed the recipe right down to the last 1/2 teaspoon of cumin. But my love for sundried tomatoes finally got the best of me and modified the Test Kitchen recipe to suit my taste buds. And of course, I wouldn't be offended if you did the same. In fact, in the recipe notes, I state other options you may want to try.
I love to serve my gaucamole with restaurant style tortilla chips. They're crunchy and salty, a perfect foil for advocado in the gaucamole.
So what are sundried tomatoes?
From the Wikipedia, here's the best complete description that I've read:
You can purchase sundried tomatoes packed in oil, often with herbs, or dry. You can even make it yourself. I have yet to try it, so I won't steer you wrong and just refer you to Google a couple of recipes and perhaps give it a try. I guess I'm on the lazy side and just prefer to purchase sundried tomatoes packed in oil.
Yields: about 3 cups
- 2 Tablespoons yellow or white onions, minced
- 1 large garlic clove, minced
- 1 small jalapeno chile pepper, seeded and minced
- 1/2 teaspoon ground cumin
- Juice from 1/2 lime
- 1/4 cups whole sundried tomatoes, drained pressed dry of oil, then minced
- Salt to taste
- 3-4 haas avocados
Prep the first seven (7) ingredients and add to a bowl. Cut two haas avocados in half and remove the seeds. Using a folk, mash together one whole avocado and half of the second avocado. Cut the third haas avocado in half and remove the seed. You should have 3 halves of avocados. Dice the avocado meat of each one.
Add diced avocado meat to the rest of ingredients and gently mix. Chill for 30-50 minutes and serve with your favorite chips.
- How to easily dice avocado meat: Holding one half of the avocado in one hand, take a sharp knive and cut through the meat from front to back. Turn the avocado and cut crosswise. Scoop out with a small spoon.
- Option: replace lime juice with lemon, if you like.
- Option: Mash one avocado and dice the other two (a method used by Test Kitchen) or simply add a fourth haas. Then mash two and dice two avocado. Much of this depends on the amount of gaucamole you want.
- It's really important to mince all of the ingredients, except the Haas avocado.
- If you want more heat than the one jalapeno chili pepper, add tabasco sauce or crushed red peppers.