Thursday, September 24, 2009

Everything but the kitchen sink gaucamole

Everyone who knows me, knows I LOVE guacamole! My co-workers often see me munching on chips and guac at work, I'm making it for parties all the time, I love this stuff! I prefer it with tons of stuff in it, kinda like a creamy salsa, but I will take it any which way I can get it!

For this guacamole, I got EVERYTHING. I added giardiniera, yellow peppers, orange peppers, jalapeno peppers... Everything. Yum.

My Favorite Brand- It has no jalapenos :)

Let me lay it all out there for you!

1 yellow bell pepper
1 orange bell pepper
3 Roma tomatoes
1 medium sized red onion
3 jalapenos
1/4 cup of giardiniera (1 tsp of the liquid)
1 tbsp of Tastefully Simple's Garlic Garlic (or 5-6 cloves of garlic)
2-3 tsp crushed red pepper
2 limes
2-3 tsp Tabasco sauce
5 avocados
Sea Salt and fresh cracked black pepper, to taste

I had to use the Garlic Garlic (Tastefully Simple) b/c I ran out of fresh garlic. Oops. How did that happen?!?! So since Garlic Garlic is dried garlic flakes, I soaked the Garlic Garlic and the crushed red pepper in juice from half a lime, the Tabasco sauce and the liquid from the giardiniera. I let them soak while I chopped everything. If you are using fresh garlic, then I would recommend combining the liquid ingredients together and whisk a little so it is all together to be tossed over the guac before it's done.
I chopped the first 6 ingredients, placing them in a container and took half a lime and squeezed the juice over the cut veggies.

After all the veggies were cut, I cut the avocados and removed the pits, setting aside three pits. I scooped the inside meat from the skin and tossed all of the avocado meat in a large bowl. I squeezed half a lime over the avocado.
Using a mini potato masher, I mashed the avocado until it was smoother, but still with some chunks.
I tossed the mashed avocado with the cut veggies until they were coated w/ the mashed avocado. After everything was mixed together, I tossed in the garlic and red pepper mix, cracked fresh pepper over, sprinkled some sea salt and mixed everything again. I tasted it with an authentic tortilla chip at that point, b/c if it needed some more of something, now would be the time. I actually didn't have to add anything at this point, so I squeezed the last of the lime over the guac, mixed it up and placed the three pits inside.

You can't even see the pits in there
It was creamy and chunky and yummy. I have to say that I kinda thought the heat mellowed out when I got to the party, but it was still good and you still felt it. But I had leftovers, which I brought to work on Monday and whoa. That heat had time to develop and it was awesome. I definitely recommend making this the night before and keeping it in the fridge. The heat comes out way more that way. And since I used lime juice and left the pits in, the guac stayed just as green as you see it in the pictures now. And that was after sitting out on a table outside for a few hours, then covered and left out of the fridge, then put back in the fridge and reopened two days later. Not so bad huh?

I hope you all enjoy! Especially you, Jen!! ;)


Jen Penza said...


Ivy said...

I love all the ingredients in your guacamole. I also added the pit in the guac in order not to turn brown but my Mexican friend told me that it is only a myth. What stops it from browning is the lemon and lime juice added and it makes sense because we do this with fruit we don't want to turn brown.

Lizzie said...

Mmm looks fantastic! How can you go wrong with a guacamole recipe that has such amazing colors in all of its ingredients. Beautiful!

MaryBeth said...

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Erica from Cooking for Seven said...

Oh, I just love guacamole! Yours looks delicious. I agree - guacamole should be made ahead of time. It gives the flavors a chance to meld.