Weston’s Guacamole

Weston's Guacamole

Weston's Guacamole

My husband is the guacamole maker in our house, and he does an amazing job!  Just the right amount of acid, and light on the heat for me because I’m a huge wimp about spice (ask me about my recent adventures with serrano peppers . . . )  If you’re a spice fan, I’d definitely add a variety of peppers.  Just don’t touch your face before you’ve washed your hands thoroughly!

 

 

 

 
Ingredients:

  • 2 ripe avocados, chopped roughly
  • juice of 1 lime
  • 1/2 a red onion, finely diced
  • 1/2 a ripe tomato, seeded, peeled, and chopped finely
  • handful of cilantro, finely chopped
  • 1-2 serrano peppers, deveined and deseeded, chopped very fine
  • sea salt and freshly ground pepper to taste

Directions:

Combine all ingredients in a bowl to taste, starting with 1/2 a serrano pepper, and working up from there.  Serve with fresh totrtilla chips!

3 Comments

  • Lauren’s Kitchen » Pork Carnitas Tacos December 20, 2009 (8:30 pm)

    […] great entertaining dish – just throw it in the oven, and forget it for about 3 hours.  Served with Weston’s Guacamole and some caramalized onions, cilantro, and some queso fresco, this is a delicious meal, and you […]

  • Lauren’s Kitchen » White Chicken Chili January 18, 2010 (6:45 pm)

    […] I’d had just about enough of the stews, chilis, and soups that I normally make, so looked around online to find some good ideas for a chicken chili.  With some inspiration found,  I decided to make something that would pair perfectly with Weston’s Guacamole. […]

  • Lauren’s Kitchen » Braised Pork Shoulder Breakfast Tacos August 23, 2011 (6:47 pm)

    […] Ramsay’s method for scrambled eggs. Dice up some tomatoes and onions, maybe make a little Guacamole; chop up some cilantro and crumble a little queso fresco over the top of the pork.  Add a […]