Holy Moly Healthy Guacamole
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 can (15 oz. weight) white cannelini beans, drained and rinsed
1 tablespoon lime juice (about 1-2 limes)
1 jalapeño, seeded, and diced
1 tsp salt
1/2 cup fresh cilantro leaves
1/4 cup onion, chopped
1 avocado, halved and pitted
2 tomatoes (I used Campari, but you could use Roma. If you use smaller ones, you’ll need more of course)
Instructions:
In a food processor or blender, add the beans and lime juice and pulse until smooth and mixed. Transfer to a bowl. Next add the avocado to the bean mixture and mash with a fork to combine. Keep some chunks though for added texture. In the food processor again, add the jalapeño, onion, cilantro and salt and pulse until thick and combined. Cut the tomatoes in half and squeeze to get rid of the juice and seeds. Coarsely chop and add to the bean-avocado mixture. Add the onion-cilantro to the mix, stir everything well. Squeeze a little more lime juice and serve! You can eat this right away, or you can store it in the fridge for up to an hour. Make sure it has enough lime juice so the avocado stays green!
Possible garnishes: cilantro leaves or finely minced onion.
From notaleaf.com