Full disclosure y’all — I’m a self-proclaimed Tex-Mex/guacamole snob lol. Especially since we moved away from our beloved Texas. 😉 I will admit though, some of the best guacamole I’ve ever tasted is from Babalu in Jackson, Mississippi! I know right?! It may have something to do with them preparing the guacamole tableside with super fresh ingredients, but one thing is for sure. It’s
I’ve discovered that they use a super unique ingredient — SUN-DRIED TOMATOES! I would have never thought to use them instead of fresh, but y’all are going to have to trust me on this one. The sun-dried tomatoes are a complete game changer! They almost add a slight hint of smokiness to the guac that is perfection!
Cannot wait for y’all to try this recipe! Make sure to get good quality tortilla chips to go along with the guac. If your local grocery store doesn’t make their own, I highly recommend On The Border chips. They are second best to homemade chips! Enjoy y’all!
Guacamole with Sun-Dried Tomatoes
YIELDS 4-6 SERVINGS
PREP TIME: 15 MINUTES
2 tablespoons lime juice, freshly squeezed
1/4 cup chopped green onions
1/4 cup diced purple onions
2 tablespoons sun-dried tomatoes, drained & chopped
2 tablespoons freshly diced jalapenos, seeds removed
2 tablespoons chopped cilantro
1 teaspoon coarse kosher salt
- Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.
- Immediately add the lime juice, and mash the avocado until it’s still somewhat chunky.
- Add the chopped green onions, purple onions, sun-dried tomatoes, jalapenos, cilantro, and salt. Fold together with a spatula until combined.
- Mix well and taste for additional salt (if needed).
- Serve with tortilla chips.
I like to buy avocados a day or two in advance to ensure they are ripe. If your avocados are too hard they won’t mash properly or mix well with the other ingredients.
Adding lime juice immediately will prevent the guacamole from browning.
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