Holy Moly Guacamole-y

I’ve had guac on the brain since I visited a popular Mexican Restaurant in Ft Lauderdale that had flavorless (but beautifully prepared and displayed) guacamole. I tweeted about the restaurant and how disappointing it was and through the wonderful world of Twitter, I was contacted by the owner. He was truly interested in what I had to say and actually sent me a nice gift certificate to give it another try. Thank you Rocco from Rocco’s Taco’s!

So that brings us to my guacamole, which is somewhat famous. I’ve made it for many parties, dinners and just because it’s Tuesday and avocados are ripe. When I received a lovely four pack of hot sauce from Cholula, the first thing I thought about was Mexican night! So I made some chipotle marinated chicken tacos with corn salad and yes… guacamole! If you haven’t tried Cholula’s sauces, you are missing out. Flavorful and freakin hot. Good stuff and great on tacos! I especially like the smokey flavor of the Chipotle sauce.


Guacamole Recipe

2 avocados, ripe
1 lime, juiced
1 jalapeno, seeded and minced
1 small tomato, seeded and diced
3 tbsp cilantro, chopped
salt
pepper

1. Cut avocados in half and carefully remove the pit. With a butter knife, cut the avocado half into 1/2 inch slices and then crosswise into cubes. Use a soup spoon to scrape the cubed avocado from the shell. Repeat with the other three halves.

2. Add half of the lime, half of the jalapeno, and all of the tomato and cilantro. Add a good pinch of salt and pepper. Mix well with a rubber spatula. If the avocado is a little firm, grab your potato masher and give it a few mashes.

3. Now I’m giving away my biggest secret. Are you ready? Taste it. If it tastes good, then you’re good to go. If it’s bland, add more of the lime, jalapeno and salt. You might even need more cilantro.

Note: I’ve found that some jalapenos are like bell peppers and some are like scotch bonnets. You just never know. So this is why I’ve started to add half of the pepper and taste it. Same with the lime… some limes have tons of juice, and others are like potatoes.

Note 2: I do not add onion or garlic to my guac… never have because I think it is too overpowering. But if you want to add it, my feelings won’t be hurt.

 

10 Comments

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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