Yeah, you can buy it at the grocery . . . but I gar-on-tee it won’t be as good as this.
4 ripe avocados 1 sm. bunch cilantro, stems cut
¼ to ½ lg. purple onion, roughly chopped 1½ tblspn. sea salt1 tsp. ground cumin
2 fresh or pickled jalapenos, roughly chopped 1/2 tsp. smoked paprika
juice of ½ lime or 1 key lime 1 (10 oz.) can Chunky Style Ro-Tel Tomatoes
Run a very sharp knife around each avocado, cutting lengthwise down to the pit. Twist each half until the 2 halves separate. Whack the pit with the knife and lift out. With the sharp knife, cut through “meat” but not through the skin of the avocado in 3 strips lengthwise, then 3 strips across, cutting the “meat” into cubes. Slide a large metal spoon between the “meat” and the skin, and place cubes in a medium bowl and sprinkle with lime juice. Mash with a fork. Working in small batches, place the onion, peppers, and cilantro in a mini-blender or food processor, chopping each batch to medium size chunks. Fold into the avocado and add salt, cumin and paprika. Mix and mash together. Drain Ro-tel tomatoes thoroughly and fold into avocado mixture. Keep chilled. Serve with chips.
**place one of the avocado pits in the finished guacamole, and the dip won’t turn brown. Reese like this with Dorito’s Blue Corn chips.