{ I thrive on simple, especially on Sundays. }
Audley has never cared for guacamole at all, but he absolutely loves this…. it’s that good!
Juice of 1/4 large orange
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Use fresh ingredients … nothing canned even remotely works with the recipe! |
First you want to roast your jalapeños and tomatoes. To do this, slice your jalapeño peppers in half, removing the seed and membranes, and dice your tomato.
Spread the two items on a baking sheet sprayed with PAM and roast in the oven at 400 degrees, about 20 minutes or until the tomato is tender and the edges are brown and the jalapeños are lightly charred.
To make the guacamole, cut the avocados in half, remove the seed and scoop the pulp into a bowl.
Mash the avocados with the kosher salt using a potato masher or a pestle, leaving it a little chunky (you really don’t want to eat baby food, now do ya?). Add 1/3 cup of the roasted pepper and tomato (saving the remainder for another project), the cilantro and onion, mixing lightly. Stir in the lime and orange juices until you reach the desired consistency.
Serve up with tortilla chips, on a tacos, or just grab up a fork and eat it right from the bowl.
Yep, it’s that good!
Mmmmmm, I do love a good bowl of guac, homemade chips are so good and you can control the salt (I add nada). Taco soup sounds so good. xo Feliz Cinco de Mayo!
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