About the Recipe
A handful of Grape or Cherry Tomatoes
1 to 2 Tablespoons Dried Onion Flakes
1/4 teaspoon Dried Red Pepper Flake
Garlic Salt to taste (not seasoned)
1. Cut in half and dice the Avocados in their skin. Use a spoon to scoop the avocado into a bowl.
2. Quarter your tomatoes. Sometimes, I squish the tomatoes some to remove the excess juice. The tomato juice can overwhelm the avocado flavor. I, also, like chunkier guacamole but if you like it finer, you can cut your tomatoes finer. Add to the bowl of Avocados.
3. Add a generous sprinkling of dehydrated onions or onion flakes. I don’t measure :). Let’s call it somewhere between 1 to 2 tablespoons.
4. Add Crushed Red Pepper Flakes, approximately 1/4 of a teaspoon unless you like more heat. I am more of a mild to medium girl.
5. Add Garlic Salt to taste. You will want to mix everything together and then try it. If you are having guacamole with chips make sure to test it with the chips as they will add an additional layer of salt.
6. Mix with a fork until the guacamole is the texture you desire. Taste test as suggested above and add more Garlic Salt if necessary. I usually let it sit 5-10 minutes to let the onions rehydrate some.
7. Enjoy! Below are the substitutions, I made to the original recipe I received. I make it both ways but my family actually prefers it with the above ingredients.
Cherry Tomatoes = Diced standard Red Tomato
Dried Onion Flakes = Diced Red Onion
Red Pepper Flakes = 1/2 a Jalapeno Diced