Guacamole is something we eat a lot of in our home. It's made with fresh and healthy ingredients and comes together quickly. I don't know how many of you watched Lovella and I on Breakfast Television on May 27. Riaz the show host helped me stir together a bowl of Judy's River Walk guacamole, a recipe from our Celebrations cook book. Every guacamole recipe has a little taste twist. Judy's recipe tastes so citrus fresh with the orange and lime. This recipes unique ingredient is the addition of pickled banana peppers and a wee bit of the juice, giving it a little extra bite. This recipe came from my sister Rhoda's daughter in law Ingrid.
Ingredients:
- 2 ripe avocados
- 2 tbsp red onion, finely chopped
- 2 tbsp red pepper, finely chopped
- 2 tbsp pickled banana peppers, chopped fine
- 2 tbsp pickle juice from the jar of banana peppers
- juice from one fresh lime
- 1 tsp course salt
Method:
- Cut avocado in half and remove the stone. (save stone) Score each half section of avocado and scoop the flesh into a glass mixing bowl. (do not use metal as it will react with the lime juice leaving a metal taste) Using a small masher or fork, mash avocados, leaving them slightly chunky.
- Cut onion, red pepper and banana peppers into small pieces. (for this recipe I like to cut those small)
- Add banana pepper juice, freshly squeezed lime juice and salt.
- Stir everything together well.
- If you make your guacamole earlier in the day, to keep guacamole from turning brown in colour put the stone back into the mixture. Place in refrigerator until ready to serve. Guacamole is best served fresh the same day it's made.