- 3 ripe avocados, preferably Haas, halved, seeded and peeled (save pits)
- 1/2 tsp. Celtic or Himalayan sea salt
- 1/2 tsp. ground cumin
- 1/2 tsp. cayenne
- 1/2 medium onion, diced
- 1/4 jalapeno pepper, seeded and minced or 1/2-1 serrano chilies, stems and seeds removed, minced
- 4 Tbsps. of Dr. Bo’s Tomato Alternative
- 1 Tbsp. cilantro, chopped
- 1 garlic clove, minced
- 1 lime, juiced
- 1/2 cup of water
- Optional: ½ cup of Dr. Bo’s Coconut Sour Cream
Combine the onions, cilantro, jalapeños or chilies, garlic, cumin, cayenne and salt to a large mixing bowl. Pour the lime juice over the mix. Using a sturdy fork, a muddler or the handle of a wooden spoon, muddle the ingredients until well combined and slightly crushed. Set this aside for about 5 minutes.
In a separate small bowl mix together the tomato alternative and water into a paste.
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. After all of the avocados have been coated, drained, and reserve the lime juice.
Using a potato masher add the onion, cilantro, jalapeños or chilies, garlic, cumin, cayenne and salt mixture to the bowl of avocado and mash. Then add the tomato paste and mix all together. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and stick the pits in to keep it from browning (remove pits before serving) or cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
Garnish with red radishes or jicama. Serve with baked corn chips (type A only) or Dr. Bo’s rice tortilla chips, salsas or quesadillas. Optional: Top with the coconut sour cream.