Porter House Guacamole

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!

Enjoy!

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.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

1 thought on “Porter House Guacamole

  1. Thank you for sharing your guacamole recipe! I made this for my family for the holiday last week and we all loved it.

Leave a Reply to Karen D. Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.