So, let me just say that I LOVE guacamole and typically rate restaurants by their chips, salsa and guac. If you can’t get those three right, in my opinion, not much else is going to be done right on the menu. Often times, I find myself ‘tweaking’ the salsa and guacamole after it’s been delivered to the table … a squeeze of lime; a dash of salt and a teaspoon of hot sauce. My girlfriend, Patty, has even been known to carry spices in her purse for this very reason. And, I’ve been known to pick up my favorite chips and smuggle .. uh I mean carry them into a restaurant with awesome salsa and guac, but sub par chips.
This recipe came from my wanting to recreate a guacamole that was made, table side, at a Mexican restaurant many years ago. I really liked it, but thought it needed a little ‘tweaking’ to Kimmie-fy it.
What you will need for Kimmie Bee’s DELICIOUS guacamole …
12 ripe avocados, mashed with a fork (Yes, TWELVE! You can cut the recipe in half if you want to, but you will wish you hadn’t! 😊)
2 tomatoes, blanched; skin removed & chopped
4 jalapeños, seeds and veins removed
1 bunch of green onion, chopped (you can include the whites, too)
the juice of 2 limes
the juice of 1/2 of an orange
6 cloves of garlic, minced
1 small red onion, chopped
a handful of cilantro, chopped …. about 1/4 to a 1/2 of a cup
kosher salt and pepper to taste
Combine all of the ingredients in a bowl with a cover and lightly mix and refrigerate for at least 30 minutes.
#yumola