We’ve already covered the fact that I’m a ‘sauce’ person.
And apparently, so are most of our Instagram
followers, because when asked to choose between two guacamole recipes, they were split right down the middle. Which can basically only mean one thing, right? They need both recipes. Those are my people. I get ya’ll at a very deep food level.
So here we are. Coming in hot with two different ways to make guac extra ‘extra’
and impress everyone at your next pool party.
You’re going to need a lot of avocados for this (but if you’re anything like me, avocados are a daily staple like toilet paper and coffee. We don’t run out often, and when we do, it’s really tragic.), and you’re also going to need some patience to get through the prep work. But just hang with me, because the end result will be so worth all the chopping you had to do. I promise. In case you need any collateral, here’s a picture of the finished product up front. See? Worth. It.
Since this is a twofer post, I should probably stop my usual pre-recipe chit chat and get right down to business. We’re gonna be here for a bit
Guac #1: Tropical citrus-y (still working on my guac-naming skills)
If you’re into fresh, bright flavors, this guac is going to be your jam.
Open avocados + scoop insides into a bowl. Add garlic, lime, jalapeño, cilantro, pineapple, mango, green onion, salt, and ginger. Mix well. Fold in grapefruit. Enjoy with plantain chips, tortilla chips, fresh veggies, etc. Or just scoop it right out of the bowl and eat it by the spoonful. It’s healthy, right? Pretty sure healthy doesn’t require moderation?
On to the next (if you’re feeling spicy…literally ;)).
Guac #2: Spicy smoky
Heat grapeseed oil in a pan over medium high heat. Add garlic and onions, and sauté until golden brown. While the garlic and onions are cooking, open avocados + scoop insides into a bowl. Add smoked paprika, lime, and salt. Fold in chipotle pepper, adobo sauce, onions, and garlic. Enjoy with plantain chips, tortilla chips, in tacos, etc. (FULL DISCLAIMER: this recipe does end up taking on a slightly off-putting color after a bit because of the chipotle pepper and sauce. It tastes so good that I don’t care about that, but I didn’t want you to be like wtf, Amy? So here’s your FYI. You could probably omit the chipotle pepper and use seasonings instead, but two recipes was enough for me to tackle in one night so you just let me know how that goes.)
Another disclaimer: I don’t know how many servings this is because I usually just eat the whole thing in one sitting. YOLO and all that.
(If you guys are curious about what I served the guacamole on in the first picture, those are tostones and maduros (basically savory and sweet plantains, respectively) – thin, crispy on the outside, slightly soft on the inside and SO GOOD. Thinking those might need to have a post of their own in the near future.)
Tropical citrus-y guac ingredients:
-1 grapefruit, segmented, and segments coarsely chopped
-2 t of mango and pineapple, minced
-1 lime, juiced (*I know there are two in the photo…I got ahead of myself. Oops.)
-1 small jalapeño, minced (w/seeds removed – don’t touch your eyeballs after doing this)
-1.5 t green onion, chopped
-1 t pickled ginger, chopped (I use this
-salt to taste (start with 1 t)
Spicy smoky guac ingredients:
-1 chipotle pepper + 1 t of adobo sauce from can
-3 cloves garlic, minced + sauteed
-1/4 yellow onion, minced + sauteed
-1/2 lime (*I know there are two in the photo…I got ahead of myself. Again.)
-drizzle of coconut nectar or agave
-salt to taste (start with 1 t)
Holy guacamole. Get out of here and whip up this deliciousness before I start making more bad avocado puns.