Ranch Guacamole

Name: Ranch Guacamole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 ripe peeled avocado, seeded; 0 teaspoons freshly ground black pepper; 3 Tbsps chopped fresh cilantro; 2 to 3 minced garlic cloves; 1 jalapeño pepper, seeded and minced; 1 lemon, juiced; 237 milliliters frozen peas; 118 milliliters finely chopped red or sweet onion; 1 teaspoons sea salt; 1 chopped, seeded, tomato

Ranch Guacamole requires approximately 45 minutes from start to finish. One serving contains 49 calories, 1g of protein, and 3g of fat. This recipe serves 10. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, primal, and vegan diet. It is a very budget friendly recipe for fans of Mexican food. A mixture of avocado, sea salt, onion, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Slightly thaw frozen peas at room temperature.

Ingredients you will need

Peas

Place peas in a blender or food processor; process until smooth. Set aside.

Ingredients you will need

Peas

Equipment you will use

Food Processor

Blender

Mash avocado with a fork or potato masher in a medium bowl.

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Avocado

Potato

Equipment you will use

Potato Masher

Bowl

Add in the lemon juice, tomato, onion, jalapeo, garlic, and cilantro. Season with sea salt and black pepper.

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Salt And Pepper

Lemon Juice

Cilantro

Garlic

Tomato

Onion

Add prepared peas and mix well.

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Peas

Cover tightly and refrigerate for several hours.

Serve with an array of fresh vegetables such as bell pepper strips, jicama, summer squash, and cherry tomatoes.

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Cherry Tomato

Summer Squash

Bell Pepper

Vegetable

Jicama

Variation: You can also use steamed broccoli florets, asparagus tips, or edamame in place of the peas.

Ingredients you will need

Broccoli Florets

Asparagus

Edamame

Peas

Equipment

Ingredients

Servings:

ripe peeled avocado, seeded 0teaspoons

freshly ground black pepper 3Tbsps

chopped fresh cilantro 2

to 3 minced garlic cloves 1

jalapeño pepper, seeded and minced 1

lemon, juiced 237milliliters

frozen peas 118milliliters

finely chopped red or sweet onion 1teaspoons

sea salt 1

chopped, seeded, tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.