Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities


on April 29, 2015

2015-04-29 16.22.58

Tex-Mex wouldn’t be the same without some great guacamole. My recipe has a secret ingredient that will make your guacamole pop! I tell you about that in a minute.

2015-04-24 13.36.242015-04-28 16.25.13

In a large bowl I have a some diced red onion, a minced Fresno chili, the juice of a lime,and some store bought fresh salsa. Now why I say this is because, you can find this salsa in the refrigerated section of the produce department. It isn’t the jarred brand over by the chips. This salsa come in three varieties, mild, medium, and hot. I like the medium. It’s close to being a Pico de Gallo in the sense that it’s small diced tomatoes, onions,  jalapenos except that it’s in a lime juice. Whenever I need salsa in a pinch, this is the only type I’ll buy. I also use it a lot as an ingredient, like for this recipe.

2015-04-24 13.37.18 2015-04-24 13.43.172015-04-24 13.44.08

To the same bowl, I have some avacados that I’ve halved and removed the pit. When buying avacados, and these are Hass avacados, you want them to be brown in color. You also want to press them gently, if they have a bit of a give, they’re perfect. I use a paring knife and make slits in the flesh making sure not to go a the way through the skin. I make a crisscross pattern and then scoop the flesh out with a spoon. I toss the chunks of avacado into the bowl with a healthy pinch of Kosher salt and black pepper. Mix it all together gently and that’s it. The most delicious guacamole you’ll ever taste.

2015-04-29 16.22.58

Prep Time: 10 minutes
Yields: 4 servings
3 ripe avacados  (large dice)
1 seeded and minced Fresno chili ( jalapeno is fine too)
1/4 cup of diced red onion
1/4 cup of fresh salsa (mild, medium, or hot)
1 lime juiced
1 tablespoon of Kosher salt
1 teaspoon of black pepper
Directions: Place all the ingredients into a large bowl. Cover tightly and refrigerate until you are ready to serve. Place the plastic wrap directly on top of the guacamole so no air gets in. This will prevent the avacado from turning brown.

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