This guac was inspired by our favorite Mexican restaurant in town, Casa de Tequila. Hands down, best Mexican in our area. And we are pretty much professional Mexican food consumers so just trust us. At Casa de Tequilla they have a salsa/guac cart that comes around to every table and the server will make your salsa and guac fresh right in front of you, mortar, pestles and all folks. The guacamole is chunky and packed with flavor AND you get to choose what you want in it. Cilantro? Onions? Peppers? It makes you feel like you are somewhat contributing to the prep of your food instead of being super lazy, but you’re not at all.
One day when I was craving some guac from Casa de Tequila, and we had already been there once that week,I decided to whip up some impostor guac of my own. The only thing I didn’t have were the spicy red peppers which is what gives it that extra kick. If you need the kick, go ahead and add some spicy red peppers. Other than that, my craving was totally satisfied. A big high five to myself for taking care of that craving in the privacy of my own home, rather than risking the embarrassment of going to Casa de Tequila any more than we already do. And believe me when I say, the restaurant staff knows us all too well.
Did I mention this guac takes about 5 minutes to make? Score!
- 3 ripe avocados
- 2 handfuls cherry tomatoes, diced
- 1 small onion, diced
- juice of half a lime
- 1 teaspoon salt
- 1 handful cilantro, chopped
- Mash avocados in a medium bowl. Be sure to save one of the pits. You can store the pit in the guacamole until you serve it, which will keep it from browning.
- Mix in tomatoes, onions, lime juice, salt and cilantro.
- Store in fridge until you are ready to serve, or serve immediately.
* here is another one of my easy guacamole recipes
** here is a fantastic gluten-free Mexican chicken lasagna recipe you can serve with this guac
*** here is one of my favorite chicken recipes: guacamole stuffed, tortilla crusted chicken
****lastly my gluten-free Mexican pizza recipe would be fabulous with some guac smothered on top