If you’ve been searching for a zippy twist to traditional guacamole, this is our new go-to recipe that never disappoints! Go stock up on tortillas, this one is a game changer!
I always made guacamole the simple way: avocados mashed with lime juice and salt. That’s it. And while I still like it that way, our friend Cheryl introduced us to HER way of making guacamole that knocked our socks off. I mean, every time we all got together all anybody could talk about was Cheryl’s famous guacamole as elbows were raised and tortilla chips flew, all decorum out the window, as our crew fought for the last scoop.
I finally threw in the towel and resigned to the fact that yes, Cheryl’s famous guacamole was indeed that good and that my old standard had to step down to make room for this shiny new version (even if it was only famous in Kamloops… we’re working on it).
Now, we make tacos (really more like a burrito with everything we put in them) on a regular basis, it is by far the meal that gets made the most in our home! And I’d like to think that we’ve kind of perfected them. It took a lot of time, and a lot of tacos, but layer by layer we figured out our own secret recipe for creating the yummiest Mexican dinner that is perfect for entertaining. I love taco night when we have guests over, as it’s such an unplugged way to serve our guests … AND they can make their taco exactly how they like it. Everyone is happy.
I’ll post that whole menu to help you take your taco game to the next level soon, but since it’s Super Bowl tomorrow, let’s start with this recipe that you can whip up in moments. Of course, you’re going to need a few ripe avocados (fun fact: avocados ripen after harvest, not on the tree). How do you tell if an avocado is ripe, you ask? Here are a few tips:
- lightly press on the avocado with the palm of your hand (so not to bruise it), it should be slightly soft when gently pressed
- darker skinned avocados are a sign of ripeness
- check for air pockets under the skin, you can feel them as you gently push on the avocado: big pockets of nothing under the skin is a sign of over-ripeness
- you can expedite the ripening process for avocados by sticking them in a paper bag with a ripe banana or an apple and closing the bag for a couple of days. The trapped ethylene gas that the fruit emits helps speed up the ripening process!
- once perfectly ripe, store avocados in the fridge to prevent them from over-ripening too quickly
And what is a good guacamole without salsa? Don’t worry, I have you covered… here’s my all-time favourite salsa recipe, I promise you’ll never crack another jar of salsa again;)
My sweet friend Cheryl was nice enough to share her famous guacamole recipe with me that has THE most asked for appetizer at our parties for years! It is zippy and slightly chunky and basically perfect.
- 3 large ripe avocados
- 6 pickled jalapeño slices, diced
- 5 fresh chopped basil leaves
- 2 tablespoons fresh chopped cilantro
- juice of 1 lime
- splash pickled jalapeño juice
- salt to taste
- fresh jalapeño slices or cilantro for garnish (optional)
- good quality tortilla chips for serving
Place all 3 avocados in a large bowl and roughly mash them up (it should be slightly chunky still). Stir in the diced pickled jalapeños, basil, cilantro, lime juice and add a splash of the pickled jalapeño juice and salt to taste.
Place the reserved avocado pit in the bottom of a serving bowl, scoop the guacamole on top, and garnish with extra cilantro or fresh sliced jalapeños for garnish if desired. Serve with a basket of tortilla chips.