Tuesday, May 8, 2012

Killer Guac to Take to the Cookout

There's little to say except everyone loves guacamole.  It doesn't matter what the main dish is at the picnic or who's going to be there.  (We took this to a potluck Sunday night where it disappeared very quickly.)   You just dish up a nice big bowl of guac to go with the best tortilla chips you can find, a crunchy veggie tray, or even a plate of rolled up turkey and pepperjack slices for all of those on the South Beach diet.  If there are burgers, you're in luck, because many folks love burgers topped with guac.  Truth be told, there's such bad guac out there that you can buy it pre-made in the produce or frozen section.  Learn to make your own (no cooking except the bacon!) and be the hit of the party.    If you've got some vegetarian or vegan friends coming, leave out the bacon (or have it separate for an add in.)  Guac also makes a tasty salad...just add greens and a vinaigrette.  Try this:

alyce's killer guac  serves 4-6 as a appetizer with chips/doubles easily 

I like the food processor for making pico de gallo.

First, make a pico de gallo (fresh salsa):
  • 2 medium tomatoes, chopped finely
  • 1/4  cup red onion, chopped finely  (add a little more if you're a real onion lover)
  • 1 jalapeno, deveined, seeded, and minced
  • 1/2 cup chopped cilantro  
 In a large bowl, mix the above vegetables and cilantro.  Season lightly with kosher salt and freshly ground black pepper.  (Thanks to my great, late brother-in-law, Alfred Barrionuevo, for knowing how to make pico de gallo.  Still love you.)

Next, add avocados, bacon, citrus, and seasoning:
  • 2 ripe avocados, peeled, chopped, and mashed*
  • 2 slices bacon, cooked crisply and chopped finely, optional
  • 4-6 drops Tabasco
  • Juice of a whole lime
  • Juice of half a lemon
  • Kosher salt and freshly ground pepper 
Add avocado through pepper to the vegetable mixture (pico de gallo) and stir well.  Taste and re-season.  Serve immediately or, if holding 1-2 hours, place a piece of plastic wrap right up against the dip and refrigerate until serving.

Serve with tortilla chips, fresh vegetables, or as a burger topping.

*Avocados are ripe if they're a. dark in color and b. give slightly when pressed gently.  If unsure, grab the produce person and have them show you some ripe avocados.  If there are no ripe avocados, buy and store at room temperature for a few days until softened and ripe. (So, yes, you may need to look ahead of time.)  You can also close them up in a paper back, which will decrease the time it takes to ripen.

Have fun cooking and taking care of yourself,


  1. Alyce, This looks so fresh and delicious…Yum! Lovely post!

  2. It's pretty addictive. I'm just making a double batch for Mother's Day. Glad you visited Dinner Place, a blog my daughter encouraged me to write...it's always fun.


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