Guacamole has always been one of the staples of our Super Bowl parties and this year was no exception. I made a few recipe changes from the original How to Make Guacamole post, but all the prep remained the same.
What’s in the bag you ask? Hard avocados. I bought the avocados the day before the party, so I had to speed up the ripening process by tossing them into a bag and letting them sit in there over night. The next day they were perfectly ripe.
- Ingredients:
- 3-4 Large Avocados
- 1 Head of Garlic, minced
- 2 Jalapeno Peppers, seeded and minced
- 1 Habanero Pepper, seeded and minced
- 1/2 a large red onion, diced
- 2 Tablespoons Sour Cream
- Juice of 1 Lime
- Fresh Ground Pepper & Salt to taste
Combine all the ingredients into a large bowl and carefully mix. Take care not to mash all of the avocados, little chunks will give the final [tag]guacamole[/tag] a bit more substance. That’s it! This recipe couldn’t get much easier.
There you have it, the finished product. This recipe combines the creamy texture of sour cream with the heat of the habaneros & jalapenos – perfect for those chilehead football fanatics in your house.
22 responses to “Guacamole: Round 2”
I add cilantro and cayenne pepper, and forego the sour cream. A head of garlic is a lot for 4 avocados! Did you mean 1 clove?
Nope – One head of garlic. We like a lot of garlic in our house.
I went and made this bout a week or 2 ago and it was some pretty damn good stuff.. and one head of garlic didn’t seem enough.. wasn’t enough garlic taste for me
Okay folks never posted here before, but have come back off and on to see the various reviews from time to time. I have a kickass guacamole recipe to share with you. I have recently lost 75 pounds and counting through stomach surgery and was a little bit worried how I would be able to cope with not drinking and eating at the same time. I also couldn’t deal with foods with sugar and flour, but no one said anything about hot sauce. So I have been on a hot wing rampage lately, stumbled on Defcon and the Creator himself through you guys, and made my Super Bowl party a big hit, but the guacamole, nothing spectacular. So I tried Tabisco’s (Green) version, not bad, but lacked something. I wanted a crunch of some kind to make it my own. So I added a diced yellow and orange mini bell pepper and it did a nice job. Good, but not great, it needed something special.
Then comes a new restaurant to my woods, Tijuana Flats. I am sure most of you know of it’s reputation with all the hot sauces. Well they have a hot sauce bar with pumps and mini tasting cups, yum yum to say the least. The one hot sauce that I really took a liking to was their “Smack My Ass & Call Me Sally” Jalapeno Hot Sauce. The light bulb went off and I thought GUACAMOLE! I have made it a bunch of times for friends and co-workers, and the response has been great. I am ready to buy a case of it and make it every week. Here is my recipe to the best guacamole I ever made:
BUDDAHMOLE
1 bottle of “Smack My Ass & Call Me Sally” jalapeno hot sauce
1 tbsp of lime juice
1 cup of cilantro
1-2 mini yellow and/or orange bell pepper diced finely
1/2 cup San Marzano Crushed Tomatoes(so sweet and good for salsa and marinara sauce too it is the only brand I will use) Found in Whole Foods or Trader Joes
2 Large or 3 Medium Avocados
Eyeball a reasonable amount of dried hot red pepper seeds, salt and pepper
I blend the 1st 3 ingredients in a mini cusinart(sp?), I spoon out the avocado in a separate bowl and squash it up before I add the rest of the ingredients. Refrig it over night and presto, one flavor packed guac!
I am going down to Tijuana Flats tomorrow to share my guac with the manager who I have gotten to know from my frequent visits of late. I made salsa last night too with the same hot sauce instead of jalapenos. I will see how that turns out. Fingers are crossed.
Buddah
[Comment ID #82564 Quote]
Buddah was the can of San Marzano a brand name. If it is let me tell you alittle story behind it. Post what Brand name was ok.
[Comment ID #82564 Quote]
I like your recipe. Will give it a try
It seems like my comment was removed from this morning. I mentioned the company name, not sure that was a no no or not here. The brand name is as I said (scared to repeat now).
I actually failed to add the 1 tsp of crushed garlic in my recipe and can’t edit the message. I add the garlic in the blending with the 1st 3 ingredients.
So what is the little story you mentioned?
[Comment ID #82794 Quote]
Buddah –
Feel free to list the brand name, I’m curious as to the story now as well.
[Comment ID #82794 Quote]
If the Brands is San Marzano as the the Name . And I know that’s what Trader Joe’s carries. It’s not real it is grown Calif, and it will say that on the the label. There is only 2 packing plants in Italy that do San Marzanos. I been to both never seen them crush. Simpson & Vail are the makers of the product that is called San Marzano. Just a heads up.
[Comment ID #82797 Quote]
Ok Nick. Now we can talk about something I do everyday.
[Comment ID #82797 Quote]
Anybody want to know about olive oil. The price has drop only on the big boys like Berio and Carapelli. Containers price drop about 32% That good for me.
Coconut, 3 price increases in the last year. I still have the best retail price in the USA. LOL
WELCOME TO THE INTERNATIONAL FOOD BLOG….LOL
Must be something I am doing wrong because my post is being rejected each time I mention it. I wish someone could screen the message and let me know what I did wrong. I tried posting it 3 times and never got accepted.
[Comment ID #82819 Quote]
Buddah, does the name of the sauce has a word like azz in it?
Profane or somewhat dirty terms don’t make it in sometimes.
Use symbols for one of the letters and try again.
No curse words I see. I wonder if it is the city that is the problem. Let me see…
It is made by Simpson and it says it is from Mil-ford, NJ. What do you mean, “not real”? If it’s from Cali instead of Italy it is not real? It must be the same can. There was an article in the Washington Post a few years ago about different tomato sauces and they mentioned the San Marzano product. They recommended it as the best of the lot so I gave it a go. I have been using it ever since.
I honestly didn’t even know the name of the product until I looked to write this recipe. It is the only white can of Tomato sauce I know of and it is easy to find because it stands out amongst the others. It is has green or purple stripes around the can. Green for whole and purple for crushed, but the rest of the can is white. I know if you shopped at Trader Joes we are talking about the same brand.
[Comment ID #82799 Quote]
LOL it worked, something is wrong if you can’t type that word.
[Comment ID #82829 Quote]
Buddah – Looks like it was Mil-ford that was throwing out the comments, but glad you finally got it through.
[Comment ID #82828 Quote]
Real San Marzano only come from the region of Italy. The ones you have are good also but they are not real San Marzano. They are a plum tomato with extra sugar in them. They also make a Pasta sauce also. Yes I do carry them at JJ’s $2.99 a can.
Buddah come see me at Jungle Jim’s. Then I can tell everything you wanted to know about San Marzano tomatos. Our we can talk about 40.000 other imported foods items. It’s a little hobby of mine.
Buddah if you want to know about Bacon you need to talk to Blane if it’s Jerky you need to talk with Truth and AJ. AND IF IT’S ABOUT HOT SAUCE THEN ANYBODY ON THE BLOG.
Is there a list of all the stores on the site? We used to have a guy up in Leesburg, VA but he moved onto Ocean City, MD.