Easy Spicy Guacamoles

Deb and I both have a number of recipes for the 'same' things, like guac and chili. Because both of us make simple guac, we're including both here.

Deb, being from Texas, uses a lot of Rotel tomatoes and peppers. There are various flavors, hot, medium and mild, made with different peppers.

Lee comes from the land that invented Trader Joe's, and has eaten gallons of TJ's fresh salsa. When he was searching for a guac recipe, he discovered it as a prime component.

 

Deb's Rotel Guac

This is the Guacamole recipe I learned as a kid and I thought I'd share it with you in celebration of Cinco de Mayo.

Ingredients:

1 can Rotel Diced Tomatoes and Green Chiles (We like one can of the 'Hot' style.)

3 large ripe Avocados or 6 small ones

Salt and Pepper to taste

Directions:

Peel and seed the Avocados. Crush the fruit.
(I like to leave some chunks but others like a smoother Guac -- your choice.)

Drain the excess liquid from the can of Rotel. Mix Rotel into the crushed Avocados.

Salt and Pepper to taste.

This Guacamole is spicy! You tweak the heat by using less Rotel in the mix, or by using a milder version.

Great with chips, of course, but also as a side dish with your favorite Mexican food.

Lee's Salsa Guac

If you can find fresh salsa you like, great. If not, your favorite jarred salsa sold in the chip aisle will work.

Ingredients:

3 large ripe Avocados or 6 small ones

One 12 oz container of salsa. 

Tapatio hot sauce

Salt

Directions:

Peel and seed the Avocados. Crush the fruit.
(Leave it a bit chunky or no -- your choice.)

Add the salsa. If it's a bit watery, use a slotted spoon, or drain the container.

Tapatio (2 -3 big glorps from the bottle, to taste)

 

I use Tapatio, because it adds little to no flavor when it is mixed in, and it's easy to control the heat - add a glorp (the sound it makes when you shake it out of the bottle), taste, lather - rinse - repeat until it's where you want it.