Looking for an interesting twist on Guacamole? Traditional guacamole is so delicious that I have to admit I found it difficult to add odd ingredients in order to try a different version. But this one turned out to be a surprisingly tasty addition to my Mexican dinner. It was my idea to put the green pimento-stuffed olives on top and we thought it complimented and even added more tangy zest to the overall flavor. Plus the recipe introduced me to a great new Frontera brand sauce. I look forward to trying it in some other recipes.
- 3 large ripe Hass avocados
- ½ C. Frontera tomatillo salsa
- ¼ c. chopped cilantro leaves
- ½ t. salt
- 6 sliced pimento-stuffed green olives
- Tortilla chips, sliced radishes and jicima for serving
- ½ cup Frontera Tomatillo Salsa
- sliced olives for garnish
- Salt, about ½ teaspoon
- Cut each avocado in half by slicing straight down through that spot where the stem was attached until you reach the pit. Then rotate the knife all the way around the pit. Twist the two halves apart and take out the pit. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (you could use an old-fashioned potato masher or large fork).
- Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs.
- Top with the sliced green olives and serve with tortilla chips, or sliced cucumber, radish and jicama.
This is the last post for my Mexican Christmas Dinner. I did serve a delicious non-Mexican Easy Cranberry Cake from Ina Garten. I saw this beautiful dessert over at Cathy’s blog, Wives With Knives. After looking at her gorgeous photo, who could resist. Also not pictured is the crock of chow-chow as a topping for the beans, warm soft corn tortillas and sour cream for the pork and pickled onion tacos and of course the people. Note to self, take photos of people.
Happy New Year To Everyone and look forward to seeing what on your New Year’s Eve Celebration Table.
Tangy Green Guacamole…It’s What’s For Jicima And Radishes…and chips