Late Summer Garden Guacamole
Prep time
Total time
A tangy delicious late summer guacamole featuring the season's freshest ingredients!
Author: Kelly
Serves: About 4 cups
Ingredients
- 3 ripe avocados
- 2 Tbsp fresh lemon juice (or lime as preferred)
- 2 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp salt, or to taste
- 1 handful fresh sweet basil (about 2 Tbsp finely chopped)
- 1 handful fresh cilantro (about 2 Tbsp finely chopped)
- 8 or so sun gold cherry tomatoes (or any equivalent), chopped (I don't seed them)
Instructions
- Combine all ingredients except tomatoes in a bowl, using the back of a fork to break down avocado to desired consistency/texture.
- Taste the guacamole and adjust seasonings as desired.
- Stir in tomatoes just till combined.
- Enjoy ideally within 2 hours of preparing. Store covered in fridge in the meantime.
Notes
Hand-Mixing: I don't typically use a blender for guacamole, preferring a chunky texture where all the ingredients get to shine. If you do use a blender just pulse gently until you get to desired consistency.
Lemon or Lime: classic guacamole is made with lime juice and that works perfectly here as well; lately I've been using sweet basil more and more in our guac sometimes with cilantro sometimes without - fresh and abundant right now and makes a nice change - and like the combination with lemon.
Adding Heat: poblano and jalapeno pepper would be my top choices; my friend Traci has a tutorial for yummy charred Jalapeno pepper here.
Thai Basil: I had the idea of making a Thai basil guacamole with bird's eye chili (Thai chili) I was so excited about the combo but ultimately didn't like the taste; it just didn't work imo.
Make-Ahead: guacamole is truly best enjoyed shortly after assembly. The citrus will help support the color of the guac for an hour or two (it delays oxidation/darkening) but beyond that, you'll start to lose some of the fresh taste (happily it only takes a few minutes to pull together).
Service: not just with corn chips and veg, we've been enjoying this guacamole by the heaping spoonful over all of our proteins! Pretty much goes with everything.
Lemon or Lime: classic guacamole is made with lime juice and that works perfectly here as well; lately I've been using sweet basil more and more in our guac sometimes with cilantro sometimes without - fresh and abundant right now and makes a nice change - and like the combination with lemon.
Adding Heat: poblano and jalapeno pepper would be my top choices; my friend Traci has a tutorial for yummy charred Jalapeno pepper here.
Thai Basil: I had the idea of making a Thai basil guacamole with bird's eye chili (Thai chili) I was so excited about the combo but ultimately didn't like the taste; it just didn't work imo.
Make-Ahead: guacamole is truly best enjoyed shortly after assembly. The citrus will help support the color of the guac for an hour or two (it delays oxidation/darkening) but beyond that, you'll start to lose some of the fresh taste (happily it only takes a few minutes to pull together).
Service: not just with corn chips and veg, we've been enjoying this guacamole by the heaping spoonful over all of our proteins! Pretty much goes with everything.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2019/08/late-summer-garden-guacamole.html