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January 26, 2010


  • 4 avocados; just barely soft to the squeeze
  • 2 limes
  • 2 Roma tomatos chopped
  • 1/4 onion finely chopped
  • 1/4 teaspoon cayane pepper
  • 2 cloves garlic, smashed and chopped fine
  • 1 japalano pepper deseeded and chopped fine
  • 1 tsp Tony’s Creole seasoning
  • 1 tsp fresh ground black pepper

Cut avocados length ways in half and remove seeds.  Remove meat with a spoon and place in a bowl large enough to mix with all the ingredents.

Half the limes and squeeze onto avocados. This will add a salty taste and keep the avacados from turning brown.

Add the diced up tomatos, japalano, garlic and onion to the bowl. Add the seasonings and stir it up.

Take a taste and reseason to taste. If it just isn’t quite hot enough for ya, add some more cayane and maybe some chili powder. Place in the refrigerator for a  while to let the flavors meld a bit then enjoy with your favorite tortilla chips or on tacos, or burgers, or sandwiches, or…. yeah…. you get the idea!

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