 |
| Fabulous, party worthy gluten-free guacamole. |
Apparently in some circles Joey's guac is famous. But lest I be considered indiscreet, we won't name names. Let's just say, this guac is rockin'. The best guacamole this side of the Mississippi. (Thanks to Will, for styling the limes.)
6-8 ripe avocados (depending upon the size)
3 tomatillos, chopped
2-3 ripe red tomatoes, seeded, chopped
1 small red or sweet onion, diced fine
6 cloves garlic, chopped
1-2 jalapeño peppers, seeded, diced fine
1 big bunch fresh cilantro, chopped
Sea salt, to taste
3-4 fresh juicy limes
Peel and pit the avocados; cut the fruit into chunks and toss into a large bowl. Add the chopped tomatillos, tomatoes, onion, garlic, jalapeños, and cilantro. Toss with your bare hands. Season with sea salt to taste. Squeeze fresh lime juice all over the guac and mix again. Taste test. Add more salt or lime, to taste. Taste test!
Put on Brazilian music.
Serve in a festive bowl topped with lime wedges. Break out the tortilla chips.
Notes:
This recipe was mucho fabulous- and we scarfed it down with New Mexican style blue and yellow corn tortilla chips. And si, some of Joey's also famous margaritas.
It was the perfect appetizer for my Roasted Corn Chowder. And it would be fab as a side dish with any of my Mexican recipes and vegetarian recipes.
For the texture aversive, mash the guac smooth and leave out the chunky veggies.