Celebrate National Spicy Guacamole Day with your favorite level of spiciness… mild, medium, hot, or crazy-off-the-charts.
A Second Helping , book 2 in my Dockside Dining trio of recipes that are easy to prepare with very little effort or kitchen equipment, is perfect for backyard, tailgate, or dockside cooking.
One recipe that I offer is Gulf Coast Guacamole. It just doesn’t get more Super Simple than this. Of course, I am a great believer in sassing things up, so I offer a bit of that, too. You can cook up Super Simple recipes to your heart’s content with the whole Dockside Dining series, available in paperback and digital formats.
Gulf Coast Guacamole
2 ripe avocados, peeled, pitted & mashed to the chunkiness or smoothness level you prefer
¼ – ½ c chunky salsa, mild to hot, as you prefer
2 T freshly squeezed lime (or lemon) juice
Salt & freshly ground black pepper, to suit your taste.
Mix together and serve with tortilla chips and raw vegetables.
KISS Tip: If you are not serving guacamole right away, save one of the avocado pits. Put the pit in the bowl with the guacamole to prevent the typical “browning” from oxidation. Discard the pit before serving. Or, do not mix in the lime juice. Simply drizzle it over the top of your guacamole before covering with plastic wrap, and pressing it down onto the surface before chilling till serving time. Another idea is to very finely chop and add 2 T sweet onion to your guac. I prefer sweet onion to red as it does not need caramelization to prevent it from taking over and predominating the blend of flavors. And if you want extra spice, go ahead and add 1 T (or more) of finely diced jalapeño pepper… or ghost pepper, if you must. I prefer to place various “add-ins” on the side, for guests to choose as they prefer. These can range from extra tomato, salt & pepper, hot peppers, and even diced, cooked shrimp.
