Sometimes I am lazy with guacamole, just mashing up some avocado with a bit of salsa. It’s okay, but—I’m so glad when I’m not lazy.

Guacamole is one of those Good Ugly Foods, at least if you tend to leave avocados a little bit too long so they get nasty brown bits that you eat anyway unless they’re really bad because avocados are expensive but you have a wicked habit.

This recipe is my variation on one a friend from Mexico taught me. She said that when her mother makes it, she throws the garlic and chili, and even the avocado, in a big mortar and pestle and mashes them up that way. If you have the tools, give it a whirl. Either way, be careful to mix it up well, otherwise you’ll end up with a bite at the end that is so full of hot chili that it’ll knock your socks off. This is perfect with tacos, burritos, or quesadillas, or simply as a snack with tortilla chips.

One of my favourites is mushroom quesadillas, which are so simple they don’t really merit a separate recipe. Just slice up a bunch of button mushrooms (maybe 2 per person) and saute them in olive oil. When they start to soften, throw in a bit of ground cumin, some oregano, and lemon juice, then season to taste with salt and pepper. For each quesadilla, arrange maybe 1/4 C of mushrooms on half of a quesadilla, top it with shredded mozzarella, cheddar, or Monterey Jack cheese, fold it in two, and cook on a griddle or in a pan until the cheese has melted and the outside starts to brown. Yum!


  • olive oil
  • 1/2 small red onion, diced
  • 1/2 red bell pepper, diced
  • 2 ripe avocados
  • 2-3 cloves garlic, finely minced
  • 1 fresh or pickled hot green chili, deseeded and finely minced
  • 2 small tomatoes, fresh or canned, diced
  • 1 T lemon juice
  • 1/4 tsp salt
  • black pepper

Heat the olive oil in a small pan over medium heat. Add the onion and saute for about five minutes, until the onion begins to soften. Add the bell pepper and cook for another 2 minutes or so, until the pepper is just cooked.

Meanwhile, slice the avocados in two and remove the pits. Scoop the flesh into a bowl and mash it with a fork—I like to leave mine with a few chunks. Mix in the sauteed vegetables, garlic, chili, tomato, lemon juice, and salt. Season to taste with pepper and more salt and serve.

4-8 servings.

Posted in Sauces, Dressings, and Condiments, Vegetables and Salads | Tagged , , , , ,

One Trackback

  • By Pineapple and Black Bean Quesadilla on April 20, 2012 at 6:16 am

    [...] lemon or lime juice, pineapple is a perfect partner for Mexican spices, and is even delicious with avocado and [...]

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