lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, March 3, 2009


There are two requirments for when I eat homemade guacamole:

1. I must drink a Coke with it
2. The chips have to be El Milagro

I hated guacamole as a child, never sure why. My mom used to eat it all the time, using the Kempton's recipe. That was my basis for my first stab at guacamole, but over the years I have adapted it to more suit my tastes. The original had mayonnaise in it, which mom states was to stretch it. Here, I can get nice avocadoes year round, so I don't really need to stretch it. I always use the avocadoes from Costco, they are always tasty, unlike the hit or miss grocery store ones.

I used hot sauce in this batch because I didn't have any fresh peppers. They grow in my backyard, but there wasn't one back there today that was fit for consumption. The guacamole is never as pretty of a color with the hot sauce mixed in, but it does stay greener for longer because of the vinegar in the hot sauce.


5 avocadoes
5 Roma tomatoes, seeded and diced
juice from one lime
3-5 cloves of garlic, depending on their size
1/2 of a small onion
jalepeno or several dashes of hot sauce

Peel and mash the avocado. Squeeze the juice of the lime over it and add the hot sauce if using it. Chop the garlic, onion and pepper in the mini food processor. Stir that into the guacamole and salt liberally (El Milagro chips are unsalted). Stir in the tomatoes and serve.
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