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Parve
Easy
4 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
The secret to good guacamole is simple: the ingredients should be ripe and really fresh, and each bite or scoopful should burst with flavor. This means no powdered garlic allowed and lots of tasting, to make sure the flavors are well balanced. My kids eat guacamole as a healthy snack, and sometimes use it instead of mustard or mayonnaise for really delicious meat or dairy sandwiches. The best time of year to find good avocados is in the summer. Scoop them up while you can because the pickings are slim and expensive in the winter. I have included this delicious recipe in my book Jewish Slow Cooker Recipes, though it is not made in a slow cooker, as I could not imagine a festive Mexican meal without this creamy dip. Contrary to popular food myth, leaving the pit in the bowl of guacamole will not prevent the avocados from oxidizing and turning black. To ensure that your guacamole stays green, cover the guacamole with plastic wrap or parchment paper and lightly press the wrap directly on the surface. Then go ahead and throw out the pit, or plant it.
3 ripe avocados, peeled and pitted
1/4 cup fresh lime juice
2 tablespoons best-quality extra-virgin olive oil such as Bartenura Extra-Virgin Olive Oil
2 cloves garlic, creamed (see note)
2 medium tomatillos, husks removed, cut into small dice
6 cherry tomatoes, quartered
1 small red onion, finely diced
1/2 jalapeño pepper, seeded and diced very small
1/4 cup chopped fresh cilantro
2 radishes, diced very small (optional)
freshly ground Gefen Black Pepper
crispy tortilla chips (optional)
jicama strips
cucumber slices
radishes
carrot strips
Place the avocados into a large bowl. Add the lime juice, olive oil, and garlic.
Mash the mixture with a potato masher or fork until it is mostly mashed but some chunks remain. Add the tomatillos, tomatoes, onion, jalapeño, cilantro, and radishes, if using. Stir them in to combine. Adjust the seasoning with salt and pepper.
Serve with your choice of accompaniments.
Makes two cups
Reprinted with permission from Jewish Slow Cooker Recipes, 2nd ed. by Laura Frankel, Agate Surrey, 2015
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delicious!!!