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Cooking On The Ranch Home Page > Appetizers > Roasted Tomatillo Green Olive Guacamole

Roasted Tomatillo Green Olive Guacamole

December 31, 2010 By Lea Ann 32 Comments

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This zesty Roasted Tomatillo Green Olive Guacamole is best served with the cool crunch of jicama and radish. But don’t you dare forget those tortilla chips.

Tangy Guacamole with olives

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.

And if you’re looking for new ideas for guacamole, take a look at this Guacamole Grilled Cheese Sandwich. Fun! Or this version of guacamole, BLT Spicy Guacamole Recipe

Tangy Guacamole with olives
Print
Roasted Tomatillo Sauced Green Olive Guacamole

A unique version of classic guacamole

Course: Appetizer
Cuisine: Mexican
Servings: 6
Author: www.highlandsranchfoodie.com
Ingredients
  • 3 large ripe Hass avocados
  • 1/2 Cup Frontera tomatillo salsa
  • 1/4 Cup chopped cilantro leaves
  • 1/2 teaspoon 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 1/2 teaspoon
Instructions
  1. 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).
  2. Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Garnish with cilantro sprigs.
  3. 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.

Roasted Tomatillo Sauced Green Olive Guacamole …It’s What’s For Jicima And Radishes…and chips

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Filed Under: Appetizers Tagged With: avocados, green olives, tomatillos

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Comments

  1. girlichef says

    December 31, 2010 at 11:25 am

    You’re right, Lea Ann…we’re kitchen twins! 😀 This sounds awesome…but of course 😀 Happy New year!!!

    Reply
    • Lea Ann says

      January 1, 2011 at 7:04 pm

      Hugs Heather 🙂

      Reply
  2. Dave says

    December 31, 2010 at 1:55 pm

    Great-looking guac! Sounds like a wonderful Christmas dinner.

    Have a happy new year!

    Reply
    • Lea Ann says

      January 1, 2011 at 7:03 pm

      Thanks Dave, Happy New Year to You

      Reply
  3. larry says

    December 31, 2010 at 3:00 pm

    Tangy GREEN guacamole you say, I usually prefer the orange or purple myself. Actually, as an olive lover, I think this sounds very intriguing and you’ve never steered me wrong. Someone who doesn’t know me will read the first sentence and say “what an a**hole he must be.” 🙂 Have a great New Year Lea Ann.

    Reply
    • Lea Ann says

      December 31, 2010 at 3:07 pm

      Awright Mr. Wiseguy……. I might just withhold my Osso Buco recipe for that one! And besides Rick Bayless named the damn thing, not me. 😉 I just added the olives..thank you very much! 🙂

      Reply
  4. Patty says

    December 31, 2010 at 11:11 pm

    Happy New Year!

    Reply
    • Lea Ann says

      January 1, 2011 at 7:03 pm

      Happy New Year to you Patty! Hugs

      Reply
  5. My Carolina Kitchen says

    January 1, 2011 at 5:44 am

    The tomatillo sauce sounds very interesting and something I would definitely try. Actually, I ate my first tomatillo just this year and put it in a salsa with fish. It was terrific.

    Happy new year.
    Sam

    Reply
    • Lea Ann says

      January 1, 2011 at 7:03 pm

      Tomatillos are odd critters. Sometimes I’m surprised I like them. 🙂

      Reply
  6. Karen Harris says

    January 1, 2011 at 6:57 am

    We have eaten so much guacamole around here we are going to turn green. I’ll have to try your tangy version to change things up a bit. Happy New Year!!!

    Reply
    • Lea Ann says

      January 1, 2011 at 7:02 pm

      Too funny Karen…us too. Happy New Year to you too.

      Reply
  7. Reeni says

    January 1, 2011 at 8:19 am

    My Dad would love this – he is always asking me to use green olives more in my cooking. What a great way to ‘perk’ up common guacamole! I have enjoyed all of your delicious creations this year too and look forward to lots more – have a blessed and Happy New Year!! xoxo

    Reply
    • Lea Ann says

      January 1, 2011 at 7:01 pm

      Your Dad has good taste! 🙂 Thanks Reeni, for stopping by and the comment.

      Reply
  8. Vickie says

    January 1, 2011 at 11:01 am

    What an impressive feast! I love changing things up – so this is right up my alley. Still nursing my wretched cold, so our “feast” will probably be chicken soup. Happy New Year, LA!

    Reply
    • Lea Ann says

      January 1, 2011 at 11:44 am

      Colds are so annoying and how awful to be sick over a Holiday! Eat lots of chicken soup and get feeling better and back to your feisty self. Hugs

      Reply
  9. tasteofbeirut says

    January 1, 2011 at 11:11 am

    I love guacamole and this version is winning me over as I love olives and tomatillos too. Happy New Year!!!!

    Reply
    • Lea Ann says

      January 1, 2011 at 12:20 pm

      Thanks Joumana. I really liked how this turned out and especially with the crisp cold vegetables.

      Reply
  10. Chris says

    January 1, 2011 at 11:56 am

    I enjoy the briny bite of an olive and guacamole and I are pals so the three of us should get along fabulously!

    Reply
    • Lea Ann says

      January 1, 2011 at 12:19 pm

      “briny bite”…. love that description of an olive Chris. Well said.

      Reply
    • Brian at HotSauceDaily.com says

      January 10, 2011 at 6:50 pm

      Chris, I’m going to add briny olives next time we make Guac. Sounds good. Now if I could just find a way to bring in the anchovies…

      Reply
  11. Joanne says

    January 2, 2011 at 6:00 am

    I LOVE the tang of tomatillos and this guacamole sounds so intriguing! I totally understand your trepidation though…why mess with a good thing?

    Reply
    • Lea Ann says

      January 2, 2011 at 6:28 am

      Thanks Joanne, you should try it. Really good.

      Reply
  12. Cathy at Wives with Knives says

    January 2, 2011 at 6:52 am

    We’re guacamole purists but do love green olives and all Rick Bayless recipes so I’m going to try this version soon. I’ve seen the Frontera label in a local market and will give it a try.

    I’m happy you enjoyed Ina’s cake, Lea Ann. I’ve stashed a few bags of fresh cranberries in the freezer so will be able to make it year round. Thanks so much for the link to my blog.

    Reply
    • Lea Ann says

      January 2, 2011 at 8:31 am

      I’m the same way Cathy, why mess up a good thing. This was a pleasant surprise. Still a wonderful guac flavor with some tang.

      Reply
  13. The Food Hound says

    January 2, 2011 at 1:56 pm

    Anything from Frontera is amazing!! I bet that guac is fabulous!! Good for you to make Mexican on a Christmas– a holiday usually bypassed by all Mexican food!

    Reply
    • Lea Ann says

      January 2, 2011 at 2:16 pm

      I’ve made a lot of Bayless recipes, but haven’t bought many of his sauces. Might have to test some more of them. Thanks for stopping by and the comment.

      Reply
  14. Karen says

    January 2, 2011 at 2:48 pm

    I think the green olives would be a really good addition. Next time I make guac, green olives are going in! Love your whole menu – looks and sounds delicious.

    Reply
    • Lea Ann says

      January 2, 2011 at 3:28 pm

      Thanks Karen! I liked the green olives on the guac.

      Reply
  15. Tina says

    May 16, 2011 at 4:54 pm

    Okay, as you can see I dug alittle deeper and found you Tex-Mex recipes. Yum!!! I thought I had the fever bad but you have me beat. Everything looks great and I cannot wait to try them all.

    Reply
  16. Lea Ann says

    July 23, 2011 at 1:28 pm

    test

    Reply

Trackbacks

  1. BLT Spicy Guacamole Recipe | Cooking On The Ranch says:
    February 14, 2019 at 1:34 pm

    […] Roasted Tomatillo Green Olive Guacamole […]

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