By: Bryan Saulton
Sometimes people ask me for a recipe or two of the food that they’ve been having during the week here at Hope of Life. Sometimes, it’s for a salad dressing, sometimes a sauce or marinade but a lot of the time, people ask me for the recipe for my guacamole. When I make guacamole I really make more of an avocado salsa. So without further ado here’s my guacamole a.k.a. avocado salsa recipe:
4 Roma tomatoes, seeded, diced ¼ inch
1 bell pepper (I prefer orange or yellow for the color)
1 jalapeño, seeded, minced
1/2 yellow onion, diced ¼ inch
2 cloves of garlic, minced
1-2 limes (juiced)
I start by taking the bell pepper and/or the jalapeño and roast them whole over an open flame. Once the skin is burned and black all over, wrap the pepper with plastic wrap or place in a plastic bag for about 5 minutes. This creates moisture and loosens the skin so that the pepper can peel. Once the skin is removed from the pepper, seed and dice the pepper in 1/4 inch. Dice the tomatoes and remove the seeds. Dice the onion 1/8 to 1/4 inch. Mince the garlic and jalapeño. Combine the tomatoes, peppers, onion, and garlic in a bowl and season with salt and black pepper. Add the lime juice. If you like, you can eat the salsa how it is, kind of a pico de gallo. I prefer to add the avocados 1-2 hours before serving the guacamole. If you want to maintain the color of the guacamole, leave 1-2 of the avocado seeds in the guacamole. Taste the guacamole and adjust the salt and pepper as needed. On a personal note, I don’t care for cilantro, but if you do like it, add some fresh chopped cilantro to the pico de gallo before mixing it with the avocados.
So there you have it! If this is too much guacamole (impossible in my house), just cut the ingredient amounts in half. If you make it at home and it’s just not the same, I guess you will just have to come back to Hope of Life and have it here in person!