My goodness gracious, it’s been a crazy week. I was at a conference in Vegas last week and this week is my company’s big global convention. I’ve been so busy that I’ve hardly had time to cook, but I knew this recipe for our favorite guacamole would save me. Cuz it’s a cinch to whip up and it is so freaking good.
In fact, when my 9-year-old niece and my sister were at the store awhile back, my niece said they had to buy the ingredients for me to make this guacamole for a cookout. So I did as instructed. Cuz when your niece asks you to make a recipe of yours that she loves, you do it. As always, it disappeared quickly. Then my niece told me to blog about it. And when your niece tells you to blog about something that you made, you do it.
In my family, we joke about how we’re doomed when my mom tells us we’re good at something. You don’t want to be good at something. Because it means whatever it is becomes your task for life. My husband? She’s told him he’s good at grilling. And guess who you can find manning the grill at our cookouts? She has told me I’m good at guacamole. So we know what that means. But I’m totally fine with being good at making guacamole because this guacamole is so easy and so yummy.
I use premade salsa in it because it’s so deliciously spicy and zesty and it adds that certain je ne sais quois many guacs lack. And you can adjust the heat based on your preference for salsa.
Serve this guac at your next tailgate party and I guarantee it will disappear. In fact, you might want to double or triple the recipe. 😉
- 2 ripe avocados, peeled and pit removed
- ¼ cup your favorite salsa
- ⅛ cup chopped onion
- ¼ tsp hot sauce
- ¼ tsp lime juice
- 2 Tbsp cilanto
- Salt and pepper to taste
- In a medium bowl, mash avocados with a fork.
- Add remaining ingredients and add more hot sauce as necessary.
[…] I have to admit it was three times the charm with this Chili’s Copycat White Spinach Queso. The problem? I just couldn’t wrap my head around the fact that not any old cheese would do. But I found the perfect cheeses for the job—cheeses that melt beautifully and don’t clump up or get grainy. I mean, clumpy queso? No thank you! I did a LAAHOT of research and realized that of the cheeses I could find conveniently at my grocery store, white American cheese would be the best base. And if you haven’t ever bought it before, you’ll want to check the deli counter. Learn from my mistake. Don’t assume you’ll find it sitting among the blocks of cheddar, Monterey Jack, or YELLOW American cheese at your store. The other cheeses are a cinch to find—Monterey Jack and Pepper Jack. Heck, save yourself some time and buy them pre-shredded. Done! Cook the spinach, add the cheeses, and stir until they’re creamy, dreamy, and totally melted and you’re set! Throw it in the oven for the essential crusty, golden-browned layer and top it with homemade guacamole and fresh pico del gallo. Pssst: for a super yummy homemade guac recipe, click here. […]