With the long weekend coming up, I think it’s about time to post my guacamole recipe 🙂
My husband HATES tomatoes, especially when raw. He’s ok with tomato sauce if he has no other option, and he LOVES ketchup… but finds raw tomatoes to be the nastiest thing possible. It’s something I’ll probably never understand, but have learned to work around – and today’s recipe is an example of that.
We both LOVE guacamole, but he hates having bits of tomato in his. I like the colour and additional flavor that the tomato adds, so I created this recipe as kind of a compromise. Red bell pepper adds that colour and flavor to the mix, and the taste is amazing – NO compromise there!
As with most guacamole recipes, this is highly adaptable. You can trim the seeds and ribs from the jalapeno for less heat, or add more jalapenos for more heat. Toss in a chopped up mango for even more colour, and to up the sweetness if you like – it’s really quite flexible!
Porter House Guacamole Recipe
5 ripe avocados, seeded and peeled
1 lime, zested and juiced
1-2 Tbsp tequila
1 red bell pepper, seeded and chopped
1/2 yellow onion, chopped
2 jalapenos, finely chopped
1 clove garlic, pressed or finely minced
1 tablespoon chopped cilantro
1/4 teaspoon ground cumin
Salt and pepper
Place about half of the avocado into a food processor with about half of the lime juice and all of the tequila. Blitz until almost smooth.
Chop remaining avocado into small, bite sized pieces and place into a mixing bowl. Toss with remaining lime juice.
Add bell pepper, onion, jalapenos, garlic, cilantro, cumin, and pureed avocado to the mixing bowl, gently fold in until ingredients are well distributed. Season with salt and pepper to taste.
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