Saturday, May 3, 2014


Cinco de Mayo is just days away. Do you have a dip for your tortilla chips? How about Guacamole? This is how I have been making guacamole lately. I use all the usual ingredients; ripe avocado, tomato, onion, garlic, lime juice and cilantro. But instead of fresh jalapeno I use pickled jalapeno. This way I can put in just enough to match my mood. Plus pickled jalapenos usually have a very consistent heat level. You just never know how hot a fresh jalapeno pepper will be. This guacamole is delicious as a dip for tortilla chips. It is also great on tacos, nachos, salads or any Mexican dish. If you press plastic wrap on to the surface of the guacamole it will stay nice and green. The lime juice helps too. So you can make it a little ahead if you need to. I hope there is a Cinco de Mayo celebration in your future and this recipe will come in handy. Have some fun for me!

Makes about 1-1/2 to 2 cups


1 garlic clove, minced
2 Tbsp. red onion, finely chopped
1 Tbsp. pickled jalapeno, minced
1 Roma tomato, chopped
2 medium large avocados
Juice of 1 lime
2 Tbsp. cilantro, roughly chopped
Kosher salt, black pepper and red pepper flakes, to taste


Combine all ingredients in a medium sized bowl. Stir to combine mashing some of the avocado with a fork. Press plastic wrap on to the surface of the guacamole so that there are no air pockets. This helps prevent browning. Chill in the refrigerator until ready to serve. Serve with tortilla chips, or as a topping for tacos or any other Mexican dish.

Want more dips for your chips?
Check out these recipes for your Cinco de Mayo Celebration.

You want those chips to be a meal?
Check out these Nacho ideas.

Linking to:
Horrific Knits: Inspired Weekends
The Tumbleweed Contessa: What'd You Do This Weekend
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin' Wednesday

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